Contributed by (Recipe adapted from “Royal Pacific Foods” at www.gingerpeople.com)

Ingredients

4 to 5 Tbs Coriander seeds
¼ C Olive oil
2 large Onions, sliced
2 cloves Garlic, minced
2 tsp minced fresh Ginger
2 lbs sliced Carrots
6 - 13 3/4 oz cans (total = 82.5oz.) Vegetable stock
1 tsp fresh Lemon juice
1 tsp Salt
½ tsp freshly Ground black pepper
1 C plain yogurt for garnish

Instructions

In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve. In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally 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. Stir in the lemon juice. Remove from heat. Process the soup in a blender until smooth. Just before serving, garnish each bowl with a dollop of yogurt.

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