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Ingredients
- 2 tsp. olive oil
- 1 small onion
- 2 med. garlic cloves – chopped
- 1 T. ground coriander & 1/8 tsp. ground coriander - divided
- 1 lb. carrots, cut into 1” 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 T chopped fresh cilantro
Details
Preparation
Step 1
1.In large saucepan, heat olive oil over med. heat swirling to coat the bottom. Cook the onion & garlic 3-4 min.or till soft, stirring occasionally.
2.Stir in 1 T coriander. Stir in carrots, water, OJ & salt. Reduce heat to med. & bring to a simmer.
Reduce heat and & simmer covered for 15 – 20 min. or till carrots are very tender.
3.Meanwhile, in a small bowl, whisk together sour cream & remaining ½ tsp. coriander. Set aside.
4.In food processor or blender (vent the blender lid) process the soup in batches till smooth. Stir in lemon juice.
5.Top each serving with a dollop of the sour cream mixture. Sprinkle with cilantro.
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