"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Indian Spiced Carrot Soup with Ginger Recipe

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This recipe for Indian Spiced Carrot Soup with Ginger, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marissa Vellinga
Added: Wednesday, February 16, 2011

Category:
Category:

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)

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.

Personal Notes:
Personal Notes:
Delicious! Recipe slightly adapted from Epicurious.com

 

 

 

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