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.
Serving size: Complete recipe
Calories 563 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 25.2 mg8.4%
Sodium 1914.6 mg79.8%
Total Carbohydrates 90 g29.9%
Dietary Fiber 17.7 g70.8%
Sugars 40.7 g
Protein 28 g55.7%
Vitamin A 1531.3% Vitamin C 71.5%
Calcium 25.4% Iron 26.2%
*Based on a 2000 Calorie diet