Directions:
- Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
- In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
- Add carrots and chicken stock to cover carrots.
- Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
- Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
- Strain through a fine mesh strainer. Hold until ready to serve.
- To serve, add cream and bring to a boil. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.62 Kcal (1112 kJ) | ||
| Calories from fat | 90.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 7% | |
| Sodium | 505.8mg | 21% | |
| Potassium | 1054.13mg | 22% | |
| Total Carbs | 36.57g | 12% | |
| Sugars | 17.28g | 69% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 10.24g | 20% | |
| Vitamin C | 16.5mg | 28% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 0.2mg | 1% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 51.69 Kcal (216 kJ) | ||
| Calories from fat | 17.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 16% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 7% | |
| Sodium | 98.43mg | 21% | |
| Potassium | 205.14mg | 22% | |
| Total Carbs | 7.12g | 12% | |
| Sugars | 3.36g | 69% | |
| Dietary Fiber | 1.54g | 32% | |
| Protein | 1.99g | 20% | |
| Vitamin C | 3.2mg | 28% | |
| Vitamin A | 0.4mg | 76% | |
| Calcium | 21mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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