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Recipes

Indian-Spiced Carrot Soup with Ginger

By Molly Stevens

4.5

(2)

Recipe information

  • Yield

    6 to 8 Servings

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Ladle soup into bowls. Garnish with yogurt and serve.

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