Ginger Coriander Carrot Soup

• 4 -5 tablespoons coriander seeds
• 14 cup olive oil
• 2 large onions, sliced
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 2 lbs carrots, sliced
• 6 (14 ounce) cans chicken stock
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 cup plain yogurt

1. Toast coriander seeds over medium high heat in a dry skillet until golden and fragrant.
2. Keep them moving so they don't burn.
3. Set aside to cool, then grind them with a mortar and pestle or spice grinder.
4. Set aside.
5. In a large saucepan over high heat, add olive oil and onions.
6. Stir until onions are translucent, then add garlic, ginger, carrots, chicken stock, salt, pepper and ground coriander.
7. I made sure the carrots were covered with liquid, but not swimming in it because I like a thicker soup.
8. Bring to a boil, reduce heat, cover and simmer until carrots are tender.
9. If the carrots aren't particularly sweet, you can add a tablespoon of sugar at this point.
10. Remove from heat, stir in lemon juice and carefully puree soup until smooth with a blender.
11. Serve warm with a dollop of yogurt and a sprig of fresh cilantro or parsley.

coriander seeds, olive oil, onions, garlic, fresh ginger, carrots, chicken stock, lemon juice, salt, ground black pepper, plain yogurt

Taken from www.food.com/recipe/ginger-coriander-carrot-soup-171005 (may not work)