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Carrot-Coriander Soup with Cilantro Cream

Oxmoor House
Prep time 20 mins
Cook time 26 mins
Yield 4 servings (serving size: 1 cup soup and 1 tablespoon sour cream mixture)

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon plus 1/8 teaspoon ground coriander, divided
  • 4 cups fat-free, less-sodium chicken broth
  • 1 pound carrots, peeled and cut into 1-inch slices
  • 2 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 1/8 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 109
  • fat 4.3 g
  • satfat 1.5 g
  • protein 4.7 g
  • carbohydrate 14.4 g
  • cholesterol 6 mg
  • iron 0.4 mg
  • sodium 721 mg
  • caloriesfromfat 36 %
  • fiber 3.2 g
  • calcium 58 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Stir in 1 tablespoon coriander. Add chicken broth and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrot is tender. Let cool slightly.

  2. . Transfer mixture in batches to a blender or food processor, and process 1 minute or until very smooth. Stir in 2 tablespoons lime juice and salt. Set aside.

  3. . Combine sour cream, cilantro, remaining 1 teaspoon lime juice, and remaining 1/8 teaspoon coriander in a small bowl. Ladle soup into bowls, and top with sour cream mixture.

Oxmoor House Healthy Eating Collection