Carrot and Cilantro Soup


Olive Oil                                         1 tablespoon
Small Onion                                  1 small
Coriander Seeds                        1 teaspoon
Carrots                                            1 lb
Vegetable Stock                         3 cups
Fresh Cilantro                             1 bunch



  1. In a large, heavy-bottomed pan over medium flame, heat olive oil.
  2. Add onion and coriander, reduce heat to low and cook, covered, until onion is softened but not borrowed, about 5 mins, stirring occasionally.
  3. Then add carrots, cook, covered, until softened, for about 15 10 20 mins, stirring occasionally.
  4. In a separate pot, bring stock to a boil, add onion-carrot mixture and bring back up to a boil.
  5. Then transfer to a blender or food processor and blend(in batches, if needed) until smooth. Season with salt.
  6. To serve, return soup to pot, stir in chopped cilantro, and reheat on low.

Ladle soup into warmed bowls and garnish with cilantro.