This light and fresh carrot soup can be served hot or cold.
2 tsp. We Olive Picual Extra Virgin Olive Oil
1 small onion, chopped
2 medium garlic cloves, chopped
1 Tbsp. ground coriander PLUS
1/8 tsp. ground coriander, divided use
1 lb. carrots, cut into 1-inch pieces
2 1/2 cups water
1 cup fresh orange juice
1/8 tsp. salt
1/4 cup fat-free sour cream
2 tsp. fresh lemon juice
1 Tbsp. chopped, fresh cilantro
In a large saucepan, heat the olive oil over medium-high heat, swirling to coat the bottom. Add the onion and garlic and cook for 3 to 4 minutes, stirring regularly. You want to cook them just until they soften. Stir in 1 tablespoon coriander. Add the carrots, water, orange juice, and salt. Lower the heat to medium and bring to a simmer, then reduce the heat to low. Simmer, covered, for 15 to 20 minutes, or until the carrots are very tender.
While carrots are cooking, in a small bowl, whisk together the sour cream and remaining 1/8 teaspoon coriander. Set aside.
In a food processor or blender (vent the blender lid), process the soup in small batches until smooth. (small batches are better- the soup is hot, don’t overfill and burn yourself). Return each batch to the pot and stir in the lemon juice. Keep warm. When ready to serve top each serving with a dollop of the sour cream mixture. Sprinkle with the cilantro.