Carrot-Coriander Soup with Cilantro Cream

Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon sour cream mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Protein: 4.7g
  • Carbohydrate: 14.4g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 721mg
  • Calories from fat: 36%
  • Fiber: 3.2g
  • Calcium: 58mg


  • 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


  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.
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