Ingredients

1 small onion, chopped

1 teaspoon coriander seeds crushed

1 pound carrots, sliced

3 cups vegetable stock

1 bunch fresh cilantro

3 large garlic cloves, minced

1 teaspoon of fresh ginger, minced

Preparation

  1. in a large heavy bottomed pan over medium heat, heat 1 tablespoon olive oil. add onion, coriander, garlic and ginger. reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occassionally. add carrots. cook, covered, until softened, 15 - 20 minutes, stirring occasionally.
  2. add vegetable stock to pot, bring stock to boil. transfer to blender, food processor, or hand held blender and blend until smooth. season with salt and pepper.
  3. to serve, return soup to pot, stir in cilantro, and reheat on low. ladle soup into bowls and garnish with additional cilantro.