Chilled Carrot And Coriander Soup
|Onion||1 , chopped|
|Young carrots||1 Pound, scraped and sliced|
|Ground coriander||1 Teaspoon|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Chopped fresh coriander/Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
In saucepan, combine onion, carrots, ground coriander and chicken stock; cover and simmer until vegetables are tender, 15 to 20 minutes.
In food processor or blender, puree mixture until smooth.
Stir in fresh coriander.
Add salt and pepper to taste.
Serve hot, or cover and refrigerate until cold.
Garnish each serving with spoonful of yogurt or sour cream, sprinkling of sunflower seeds and chopped fresh coriander leaves or parsley.