Low-Fat Carrot & Coriander Soup - cooking recipe

Ingredients

cooking spray
2 medium sized onions, chopped
325 g tomatoes
6 medium sized carrots, peeled & chopped
1 liter boiling water
2 chicken stock cubes, blended in the boiling water
1 1/2 tablespoons ground coriander
salt and black pepper
3/4 cup fresh coriander (parsley & chives)
low-fat yogurt, for presentation

Preparation

Spray a little oil into base of stock pot (although you can dry-fry the onions).
Add the onions and gently cook for a few miniutes.
Add the ground coriander and gently stir this in, cook for a further minute.
Stir in the tomatoes & carrots and cook for 5 minutes.
Add the chicken stock and plenty of black pepper, according to taste.
Simmer for 25 minutes with the lid on.
Put the soup through a blender, blend to preferred consistency.
Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
Reheat and season to taste.
Serve in bowls and swirl in the low fat cream for presentation purposes only.
Serve with warm crusty bread.