Indian Spiced Carrot Soup with Ginger Recipe
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Category: |
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Ingredients: |
Ingredients: * 2 teaspoons coriander seeds
* 1 teaspoon yellow mustard seeds
* 3 tablespoons peanut oil
* 1 teaspoon curry powder (preferably Madras)
* 1 1/2 tablespoons minced peeled fresh ginger
* 2 cups chopped onions
* 1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
* 3 teaspoons finely grated lime peel
* 5 cups (or more) low-salt chicken broth or vegetable broth
* 4 teaspoons fresh lime juice
* 1 C coconut milk
* Plain yogurt (for garnish)
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Directions: |
Directions: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 coconut milk and 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.
Ladle soup into bowls. Garnish with yogurt and serve. |
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Personal
Notes: |
Personal
Notes: Delicious! Recipe slightly adapted from Epicurious.com
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