Creamy Carrot Soup with Toasted Cumin and Coriander
soups stews

Creamy Carrot Soup with Toasted Cumin and Coriander

The distinct flavors of cumin and coriander are the perfect complements to this delicious carrot soup. Top with a dollop of yogurt and cilantro -- the leaves of the coriander plant.
  • 10m

    prep time

  • 40m

    Cook Time

  • 117

    Calories

  • 12

    Ingredients

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Ingredients

6

(1 cup)

Servings

Creamy Carrot Soup

Yogurt Topping

  • 1 cup plain yogurt
  • 2 tablespoons finely chopped fresh cilantro
  • 1/8 teaspoon salt

Instructions

  • Toast coriander and cumin seeds in small skillet on medium-high heat 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or mortar and pestle

  • Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 6 minutes or until tender. Add 1 tablespoon of toasted seeds, ginger and salt; cook and stir 1 minute. Add stock and carrots; cover. Bring to boil. Reduce heat to low; simmer 25 minutes or until carrots are very tender

  • Spoon 1/2 of the carrot mixture into food processor or blender; cover. With center part of cover removed to let steam escape, process until smooth. Repeat with remaining carrot mixture. Reheat soup, if necessary

  • For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping

Nutrition information (per Serving)

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