Indian Spiced Carrot Soup with Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This exotically spiced soup has an incredibly velvety texture. Ingredients:
1 teaspoon coriander seeds |
1/2 teaspoon yellow mustard seeds |
3 tablespoons peanut oil |
1/2 teaspoon curry powder (preferably madras) |
1 tablespoon minced peeled fresh ginger |
2 cups chopped onions |
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups) |
1 1/2 teaspoons finely grated lime peel |
5 cups (or more) low-salt chicken broth or vegetable broth |
2 teaspoons fresh lime juice |
plain yogurt (for garnish) |
Directions:
1. 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. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
2. Ladle soup into bowls. Garnish with yogurt and serve.
3. Per serving: 163 calories, 8g fat (2g saturated), 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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