4 servings (serving size: 1 cup soup and 1 tablespoon sour cream mixture)
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
How to Make It
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.
. 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.
. 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.