Spiced Carrot Soup With Cilantro

• 1 tablespoon olive oil
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 2 teaspoons ground coriander seeds
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 6 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds peeled baby carrots
• 3/4 cup coarsely chopped fresh cilantro, divided
• 1/2 cup half-and-half
• 1/4 cup honey
• 1/4 cup (1-inch) sliced fresh chives

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add coriander, paprika, cumin, and turmeric; saute 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.
2. Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup.

olive oil, yellow onion, garlic, ground coriander seeds, paprika, ground cumin, ground turmeric, chicken broth, salt, freshly ground black pepper, carrots, fresh cilantro, honey, chives

Taken from www.myrecipes.com/recipe/spiced-carrot-soup-with-cilantro (may not work)