Carrot and Coriander Soup Makes 4 Servings

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Chef Doreen Colondres is Now in Session Carrot and Coriander Soup Makes 4 servings

Ingredients 1½ to 2 pounds carrots, organic 1 medium white onion, diced 2 large garlic cloves, diced 3 to 4 cups chicken or vegetable broth (organic or fresh, low sodium) ¼ teaspoon coriander seed powder (more if wanted) 1 tablespoon extra virgin olive oil, and extra for garnish if desired Salt and pepper to taste Fresh cilantro, almonds, or toasted pumpkin seeds for garnish

Instructions Nutrition Facts Per Serving* 1. Peel and chop the carrots into 1-inch or smaller pieces, so they can cook quickly. Calories 122 Total Fat 4 g 2. Add the olive oil to a medium-sized saucepan and sauté the Saturated Fat 0.6 g garlic and onion at medium-high heat until the onion becomes Cholesterol 0 mg translucent and tender. Sodium 120 mg 3. Add the chopped carrots and 3 cups of broth and let boil for 10 Total Carbohydrates 21.3 g minutes or until tender. Dietary Fiber 6.4 g Sugars 9.5 g 4. Using a hand blender in the same saucepan, or transferring Protein 2.2 g everything to a regular blender, mix well until it becomes the Vitamin A 19% consistency of a thick soup. If needed, add the extra cup of broth. If you want to make a purée, use less liquid. Vitamin C 25% Iron 4% 5. If you used a blender, return the soup to the saucepan. Add the coriander (or any herb or favorite chili), salt, and pepper and stir to mix it all well. * Based upon a 2,000-calorie diet 6. Serve and garnish individual bowls with olive oil and any fresh herb, almonds, or toasted pumpkin seeds.

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