Indian spiced carrot soup with ginger
Summary
| Yield | |
|---|---|
| Source | epicurious |
| Prep Time | 30 minutes |
Description
good for a rainy day or save it for the winter
Ingredients
- 1 t coriander seeds
- 1⁄2 t yellow mustard seeds
- 1⁄2 t curry powder
- 1 T fresh ginger, minced
- 2 c chopped onions
- 1 1⁄2 lb carrots, peeled thinly sliced inot rounds (4 cups)
- 1 1⁄2 t freshly grated lime peel
- 5 c chicken or vegetable broth
- plain yogurt for garnish
- 3 T peanut oil
Instructions
Grind coriander and mustard seeds in spice mill 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; sauté until onions begin to soften, about 3 minutes. Add 5 cups 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.