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

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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
  • 4 For the Topping, mix ingredients in small bowl. Stir in remaining toasted seeds. Serve soup with a dollop of Yogurt Topping

NUTRITION INFORMATION

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