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Indian-Spiced Carrot Soup with Ginger6 to 8 servings1 tsp coriander seeds 1/2 tsp yellow mustard seeds 3 Tbsp peanut oil 1/2 tsp curry powder 1 Tbsp minced peeled fresh ginger 2 cups chopped onions 1 1/2 lbs carrots, peeled, thinly sliced into rounds (about 4 cups) 1 1/2 tsp finely-grated lime peel 5 cups (or more) low-salt vegetable broth 2 tsp 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, purée 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. 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. 7:49 PM - August 17, 2008 - post comment
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