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Recipes

Carrot cream soup with frozen Cilantro
(serves 4)
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1-2 garlic cloves, minced
  • 1 teaspoons ground coriander seeds
  • 1/2 teaspoon paprika
  • 3 cups fat-free, less-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound peeled baby carrots
  • 3/8 cup coarsely chopped frozen Daregal Cilantro, divided
  • 1/4 cup half-and-half or milk
  • 1/8 cup honey
Directions
  • Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, sauté 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.
  • Place the mixture in a blender; cover tightly, and process until smooth. Return into pan, and stir in half of the frozen cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated.
    Sprinkle some frozen cilantro over the soup before serving.

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