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Indian Spiced Carrot Soup with Ginger

1 teaspoon coriander seeds

1/2 teaspoon yellow mustard seeds

3 tablespoons peanut or other vegetable oil

1/2 teaspoon curry powder

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)


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 or puree using an immersion blender. Return soup to pot. Add more broth if too thick. Stir in lime juice. Season with salt and pepper to taste. Garnish with yogurt and serve.


Recipe courtesy of Cindy Reinitz Jackelen