Prep 25 mins
Cook 45 mins
While I printed this off the internet 2 years ago, I just made it today and WOW! Good and spicy! I was skeptical about the 'spice toasting' instructions (who has the time?) but I'm glad I followed the instructions (except for not using all the chicken stock called for). Enjoy!
- 4 -5 tablespoons coriander seeds
- 1⁄4 cup olive oil
- 2 large onions, sliced
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 lbs carrots, sliced
- 6 (14 ounce) cans chicken stock
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup plain yogurt
- Toast coriander seeds over medium high heat in a dry skillet until golden and fragrant. Keep them moving so they don't burn. Set aside to cool, then grind them with a mortar and pestle or spice grinder. Set aside.
- In a large saucepan over high heat, add olive oil and onions. Stir until onions are translucent, then add garlic, ginger, carrots, chicken stock, salt, pepper and ground coriander. I made sure the carrots were covered with liquid, but not swimming in it because I like a thicker soup.
- Bring to a boil, reduce heat, cover and simmer until carrots are tender. If the carrots aren't particularly sweet, you can add a tablespoon of sugar at this point.
- Remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
- Serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.
I made this recipe for PAC Fall 2007. This soup was pretty good, but I found the coriander was too much for me. I followed the recipe and used 4 Tbsp of coriander seed and cut back a little on the stock because I, too, like a thicker soup. I will make the soup again and try decreasing the coriander a bit more.