Carrot Soup with Coriander

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

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

Ingredients

Tip: Click on step to mark as complete.

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.
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.
Meanwhile, in a small bowl, whisk together the sour cream and remaining 1/8 teaspoon coriander. Set aside.
In a food processor or blender (vent the blender lid), process the soup in batches until smooth. Stir in the lemon juice.
Top each serving with a dollop of the sour cream mixture. Sprinkle with the cilantro.

Tip: Serving size 3/4 cup

Carrot Soup with Coriander

Calories

127 Per Serving

Protein

3g Per Serving

Fiber

4g Per Serving

Dietary Exchanges
3 vegetable, 1/2 fruit, 1/2 fat

Tip: Click on step to mark as complete.

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.
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.
Meanwhile, in a small bowl, whisk together the sour cream and remaining 1/8 teaspoon coriander. Set aside.
In a food processor or blender (vent the blender lid), process the soup in batches until smooth. Stir in the lemon juice.
Top each serving with a dollop of the sour cream mixture. Sprinkle with the cilantro.

Tip: Serving size 3/4 cup