Indian-Spiced Carrot Soup With Ginger

Name: Indian-Spiced Carrot Soup With Ginger
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Yield: 6-8 serving(s)
Ingredients: 1 teaspoon coriander seed; 1/2 teaspoon yellow mustard seeds; 3 tablespoons peanut oil or 3 tablespoons sunflower oil; 1/2 teaspoon Madras curry powder; 1 tablespoon fresh ginger, peeled and minced; 2 cups onions, chopped; 1 1/2 lbs carrots, peeled, thinly sliced into rounds (about 4 cups); 1 1/2 teaspoons lime peel, finely grated; 5 cups low sodium vegetable broth; 1/2 cup low sodium vegetable broth; 2 teaspoons fresh lime juice; plain yogurt (for garnish)

(1)

Recipe by veghead in ny

Great soup with an exotic flavor from the april 2008 bon appetit

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 48mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon coriander seed
¹⁄₂

teaspoon yellow mustard seeds
3

tablespoons peanut oil or 3 tablespoons sunflower oil
¹⁄₂

teaspoon Madras curry powder
1

tablespoon fresh ginger, peeled and minced
2

cups onions, chopped
1 ¹⁄₂

lbs carrots, peeled, thinly sliced into rounds (about 4 cups)
1 ¹⁄₂

teaspoons lime peel, finely grated
5

cups low sodium vegetable broth
¹⁄₂

cup low sodium vegetable broth
2

teaspoons fresh lime juice
plain yogurt (for garnish)

DIRECTIONS

Grind coriander and mustard seeds in spice mill or blender to fine powder.
Heat oil in heavy large pot over medium-high heat.
Add ground seeds and curry powder; stir 1 minute.
Add ginger; stir 1 minute.
Add next 3 ingredients.
Sprinkle with salt and pepper; saute until onions start to soften, about 3 minutes.
Add 5 cups of broth; bring to boil.
Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
Cool slightly.
Working in batches, puree in blender until smooth.
Return soup to pot.
Add more broth by 1/4 cupfuls if too thick.
Stir in lime juice; season with salt and pepper.
Ladle into bowls and garnish with yogurt.