Ginger Coriander Carrot Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 -5 tablespoons coriander seeds
• 1/4 cup olive oil
• 2 large onions, sliced
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 2 lbs carrots, sliced
• 6 (14 ounce) cans chicken stock
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup plain yogurt

Recipe

• 1 toast coriander seeds over medium high heat in a dry skillet until golden and fragrant. keep them moving so they don't burn. set aside to cool, then grind them with a mortar and pestle or spice grinder. set aside.
• 2 in a large saucepan over high heat, add olive oil and onions. stir until onions are translucent, then add garlic, ginger, carrots, chicken stock, salt, pepper and ground coriander. i made sure the carrots were covered with liquid, but not swimming in it because i like a thicker soup.
• 3 bring to a boil, reduce heat, cover and simmer until carrots are tender. if the carrots aren't particularly sweet, you can add a tablespoon of sugar at this point.
• 4 remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
• 5 serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.