Ginger Carrot Soup

INGREDIENTS

4 to 5 Tbsp coriander seeds
1/4 cup extra virgin olive oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
2 lbs carrots, sliced
10 to 11 cups vegetable stock
3/4 tsp sea salt
1/2 tsp black pepper
1 tsp lemon juice
1 cup plain yogurt (for garnish)

DIRECTIONS

In a dry skillet over medium-high heat, toast the coriander seeds for about 3 minutes or until fragrant, shaking the seeds constantly. Cool and process in a blender or mortar and pestle into a fine powder. Set aside.

In a large saucepan over high heat, warm the oil. Add the onions and cook, stirring occasionally, for 3 minutes or until the onions are translucent. Add the garlic, ginger, carrots, vegetable stock, salt, pepper, and ground coriander.

Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add some sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food processor until smooth. Just before serving, garnish each bowl with a dollop of yogurt.