Ingredients

4 to 5 tbsp. coriander seeds
¹/₄ cup vegetable oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 pounds sliced carrots
6 13 3/4 oz cans chicken stock
1 tsp. fresh lemon juice
1 tsp. salt
¹/₂ tsp. freshly ground black pepper
1 cup plain yogurt or créme fraiche for garnish

Ginger Carrot Soup

Instructions: In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until fragance. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve. In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are transulent. Add the garlic, ginger, carrots, chicken stock, salt, pepper, and ground coriander. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food process until smooth. Just before serving, garnish each bowl with a dollop of yogurt or créme fraiche.

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