Spiced Carrot Soup with Cilantro

Coriander, cumin, and turmeric give this soup Indian flavor. Pungent cilantro balances the spices.

Yield: 8 servings (serving size: about 1 cup soup and 1 tablespoon chive mixture)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

153 (22% from fat)

Fat:

3.7g (sat 1.3g,mono 1.8g,poly 0.3g)

Protein:

4.8g

Carbohydrate:

26.1g

Fiber:

4.7g

Cholesterol:

8mg

Iron:

1mg

Sodium:

461mg

Calcium:

66mg