Coriander, cumin, and turmeric give this soup Indian flavor. Pungent cilantro balances the spices.
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
How to Make It
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.
Wonderful soup -- unsual, complex flavors. I usually change recipes to suit my taste, but this one needed no changing, except for one minor thing: I substituted low-fat evaporated milk for the cream. I'm lactose intolerant, but evaporated milk doesn't bother me--go figure!
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