Recipe Ingredients

1 tbsp olive oil 15 mL
1 onion, chopped
2 cloves of garlic, chopped
2 tsp ground coriander 10 mL
1 large carrot, chopped
1 rib of celery, chopped
1 small potato, peeled and chopped
3 red peppers, roasted, peeled, cored and chopped
3 cups chicken or vegetable broth 500 mL
1/4 cup low fat sour cream 60 mL
1 tsp tsp ground cumin 5 mL
Salt and pepper
Toasted cumin seeds (optional for garnish)
 

Recipe Directions

  1. Heat a large pot over medium-high heat, add oil and onions and cook until onions are golden, add garlic and coriander and cook until fragrant.
  2. Add carrots, celery, potato and peppers and top with broth, if broth does not cover vegetables, add a little water. Bring to a boil, then lower heat to a simmer.
  3. Simmer soup until potatoes are tender, about 20 minutes.
  4. Meanwhile make garnish, combine sour cream with ground cumin and set aside.
  5. Using a hand blender, puree soup until smooth, season with the honey and salt and pepper. Spoon into four bowls and top with 1 tbsp (15 mL) of the sour cream mixture and a sprinkle of cumin seeds.