Carrot-Coriander Soup with Cilantro Cream

Ingredients

• 1 pound carrots peeled cut into 1-inch slices
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1 tablespoon ground coriander divided
• 2 tablespoons juice of lime fresh divided
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 2 teaspoons olive oil 
• 1 small onion chopped
• 0.1 teaspoon salt 

Equipment

• food processor
• bowl
• sauce pan
• ladle
• blender

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; saut 5 minutes. Stir in 1 tablespoon coriander.
3. Add chicken broth and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrot is tender.
4. Let cool slightly.
5. Transfer mixture in batches to a blender or food processor, and process 1 minute or until very smooth. Stir in 2 tablespoons lime juice and salt. Set aside.
6. Combine sour cream, cilantro, remaining 1 teaspoon lime juice, and remaining 1/8 teaspoon coriander in a small bowl. Ladle soup into bowls, and top with sour cream mixture.