Carrot-Coriander Soup with Cilantro Cream |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon plus 1/8 teaspoon ground coriander, divided |
4 cups fat-free, less-sodium chicken broth |
1 pound carrots, peeled and cut into 1-inch slices |
2 tablespoons plus 1 teaspoon fresh lime juice, divided |
1/8 teaspoon salt |
1/4 cup reduced-fat sour cream |
1 tablespoon chopped fresh cilantro |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Stir in 1 tablespoon coriander. Add chicken broth and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrot is tender. Let cool slightly.
2. Transfer mixture in batches to a blender or food processor, and process 1 minute or until very smooth. Stir in 2 tablespoons lime juice and salt. Set aside.
3. Combine sour cream, cilantro, remaining 1 teaspoon lime juice, and remaining 1/8 teaspoon coriander in a small bowl. Ladle soup into bowls, and top with sour cream mixture.
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