Carrot Soup with Coriander

This light and fresh carrot soup can be served hot or cold.

Ingredients

Servings: 4 (serving size: ¾ cup)

• 2 teaspoon olive oil (extra virgin preferred)
• 1 small onion (chopped)
• 2 medium garlic cloves (chopped)
• 1 tablespoon ground coriander plus 1/4 teaspoon ground coriander
• 1 pound carrots (cut into 1-inch pieces)
• 2 1/2 cups water
• 1 cup fresh orange juice
• 1/8 teaspoon salt
• 1/4 cup fat-free sour cream
• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped, fresh cilantro

Directions

1. In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until soft, stirring occasionally.
2. Stir in 1 tablespoon coriander. Stir in the carrots, water, orange juice, and salt. Reduce the heat to medium and bring to a simmer. Reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the carrots are very tender.
3. Meanwhile, in a small bowl, whisk together the sour cream and remaining 1/8 teaspoon coriander. Set aside.
4. In a food processor or blender (vent the blender lid), process the soup in batches until smooth. Stir in the lemon juice.
5. Top each serving with a dollop of the sour cream mixture. Sprinkle with the cilantro.

Source: American Heart Association