Ingredients:
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
Directions:
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.
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.
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.
Remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
Serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.
Servings: 6-8
Time preparation: 25 min.
Time total: 70 min.