Ginger Carrot Soup

4-5 tablespoons coriander seeds 1/4 cup vegetable oil2 large onions, sliced2 cloves garlic, minced2 teaspoons minced fresh ginger2 pounds sliced carrots6 cans (13 3/4 ounces each) chicken stock1 teaspoon fresh lemon juice1 teaspoon salt 1/2 teaspoon freshly ground black pepper1 cup plain yogurt or créme fraiche for garnishIn a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes. Shake the seeds constantly until fragrant. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve.In a large saucepan over high heat, warm the oil. Add the onions and cook for 3 minutes, stirring occasionally or until the onions are translucent. Add the garlic, ginger, carrots, chicken stock, salt, pepper and ground coriander. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add sugar at this time. Stir in the lemon juice. Remove from heat.Process the soup in a food processor until smooth. Just before serving, garnish each bowl with a dollop of yogurt or créme fraiche.Serves eight to 10.Nutrition values per serving: 162 calories, 10 g fat (2 g saturated), 15 g carbohydrates, 4 g fiber, 4 g protein, 6 mg cholesterol, 1,025 mg sodium.www.gingerpeople.com