Ginger Coriander Carrot Soup

Total Time
1hr 10mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
  5. Serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.

Reviews

(1)
Most Helpful

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.

J. Ko October 14, 2007

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