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.