This light and fresh carrot soup can be served hot or cold.
- 2 tsp olive oil (extra virgin preferred)
- 1 small onion (chopped)
- 2 medium garlic cloves (chopped)
- 1 Tbsp ground coriander PLUS
- 1/8 tsp ground coriander (divided use)
- 1 lb carrots (cut into 1-inch pieces)
- 2 1/2 cups water
- 1 cup fresh orange juice
- 1/8 tsp salt
- 1/4 cup fat-free sour cream
- 2 tsp fresh lemon juice
- 1 Tbsp chopped, fresh cilantro
- 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.
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This recipe is brought to you by the American Heart Association's Go Red For Women movement. Recipe copyright © 2016 by the American Heart Association. Accessed at https://recipes.heart.org/recipes/1263/carrot-soup-with-coriander