Name: Indian-Spiced Carrot Soup with Ginger
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)

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