Chase away the winter chills with this zesty & warming ginger carrot soup. The coriander, ginger and lime all blend together to make an exotic treat for the tastebuds!
5 tsp. coriander seeds
1/4 cup olive oil
2 large onions, sliced
4 cloves garlic, minced
4 TBS minced fresh ginger
2 pounds sliced carrots
3 1/2 quarts of vegetable or chicken stock
1 tsp. fresh lemon or lime juice
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 cup plain yogurt and some fresh coriander for garnish
In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes.
Shake the seeds constantly until fragrant. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve.
In a soup pot warm the oil and add the onions. Cook for 3 minutes, stirring occasionally or until the onions are translucent.
Add the garlic, ginger, carrots, stock, sea salt, pepper, and ground coriander.
Bring to a boil. Reduce heat; cover and simmer until the carrots are tender.
Remove from heat and stir in the lemon or lime juice.
Process the soup in a food processor until smooth.
Just before serving, garnish each bowl with a dollop of yogurt and a sprig of freshcoriander.