Creamy Carrot Soup with Toasted Cumin and Coriander
soups stews

Creamy Carrot Soup with Toasted Cumin and Coriander

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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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