Name: Carrot-Coriander Soup With Cilantro Cream
Yield: 4 servings
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

Servings: 4 persons

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

1
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot-Coriander Soup With Cilantro Cream

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