|1 1/2 to 2 pounds||carrots, organic|
|1||medium white onion, diced|
|2||large garlic cloves, diced|
|3 to 4 cups||chicken or vegetable broth (organic or fresh, low sodium)|
|1/4 teaspoon||coriander seed powder (more if wanted)|
|1 tablespoon||extra virgin olive oil, and extra for garnish if desired|
|Salt and pepper to taste|
|Fresh cilantro, almonds, or toasted pumpkin seeds for garnish|
Peel and chop the carrots into 1-inch or smaller pieces, so they can cook quickly.
Add the olive oil to a medium-sized saucepan and sauté the garlic and onion at medium-high heat until the onion becomes translucent and tender.
Add the chopped carrots and 3 cups of broth and let boil for 10 minutes or until tender.
Using a hand blender in the same saucepan, or transferring everything to a regular blender, mix well until it becomes the consistency of a thick soup. If needed, add the extra cup of broth. If you want to make a purée, use less liquid.
If you used a blender, return the soup to the saucepan. Add the coriander (or any herb or favorite chili), salt, and pepper and stir to mix it all well.
Serve and garnish individual bowls with olive oil and any fresh herb, almonds, or toasted pumpkin seeds.
|Sat Fat||0.6 g|