Carrot and Coriander Soup Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 pounds whole carrots (peeled and chopped)

1 yellow onion (diced)

1 tablespoon minced garlic

2 tablespoons butter

6 cups vegetable broth

1 cup heavy cream (or fat free half and half, see note)

2-3 teaspoons salt (to taste)

cracked black pepper (to taste)

1 teaspoon ground coriander

1 teaspoon ground cumin

juice of ½ lemon (about 2 tablespoons)

large handful fresh cilantro (roughly chopped)

Directions

In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.

Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.

Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.

Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.

Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.

Nutrition

• Calories: 327 kcal
• Total Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Cholesterol: 82 mg
• Sodium: 2761 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 14 g
• Protein: 4 g