Curried Carrot And Coriander Soup

• cooking spray
• 1 onion, peeled and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon mild chili powder
• 1/4 teaspoon cardamom seed, crushed
• 2 garlic cloves, peeled and crushed
• 1 1/3 lbs carrots, peeled and roughly chopped
• salt & freshly ground black pepper
• 8 tablespoons cilantro leaves, finely chopped

1. Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
2. Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
3. Add the carrots and 3.5 cups of water.
4. Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
5. Season well, allow to cool slightly then place in a food processor and blend until smooth.
6. Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.

cooking spray, onion, ground cumin, ground coriander, chili powder, cardamom, garlic, carrots, salt, cilantro

Taken from www.food.com/recipe/curried-carrot-and-coriander-soup-394698 (may not work)