Carrot Soup with Coriander

carrot soup4 servings (serving size: ¾ cup)

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



  • 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.

Nutrition Facts:

Calories per serving


Saturated fat per serving

0.5 g

Sodium per serving

170 mg