Spiced Carrot Soup with Cilantro

Cooking Light
Coriander, cumin, and turmeric give this soup Indian flavor. Pungent cilantro balances the spices.
8 servings (serving size: about 1 cup soup and 1 tablespoon chive mixture)


+ Add To Shopping List
1 tablespoon olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 teaspoons ground coriander seeds
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
6 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled baby carrots
3/4 cup coarsely chopped fresh cilantro, divided
1/2 cup half-and-half
1/4 cup honey
1/4 cup (1-inch) sliced fresh chives


Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, and turmeric; sauté 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.

Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup.

Created date

April 2005

Nutritional Information

Calories 153
Caloriesfromfat 22 %
Fat 3.7 g
Satfat 1.3 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 4.8 g
Carbohydrate 26.1 g
Fiber 4.7 g
Cholesterol 8 mg
Iron 1 mg
Sodium 461 mg
Calcium 66 mg