Indian Spiced Carrot Soup with Ginger
6 to 8 portions
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/yellow and spring onion
1 tbsp chopped red chili
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
salt and pepper to taste
Plain yogurt (for garnish)
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 red pepper, onions, carrots and lime peel.
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.
Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. The soup can also be frozen and heated again and will taste perfect!
Ladle soup into bowls. Garnish with yogurt and serve.
Serve with Naanbread or Spiced Chickpea Flat Bread also called Indian Punjabi Missi Roti