Indian-Spiced Carrot Soup With Ginger Recipe

Name: Indian-Spiced Carrot Soup With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seed; 1/2 teaspoon yellow mustard seeds; 3 tablespoons peanut oil or 3 tablespoons sunflower oil; 1/2 teaspoon Madras curry powder; 1 tablespoon fresh ginger, peeled and minced; 2 cups onions, chopped; 1 1/2 lbs carrots, peeled, thinly sliced into rounds (about 4 cups); 1 1/2 teaspoons lime peel, finely grated; 5 cups low sodium vegetable broth; 1/2 cup low sodium vegetable broth; 2 teaspoons fresh lime juice; plain yogurt (for garnish)

Servings: persons

1 teaspoon coriander seed
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil or 3 tablespoons sunflower oil
1/2 teaspoon Madras curry powder
1 tablespoon fresh ginger, peeled and minced
2 cups onions, chopped
1 1/2 lbs carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons lime peel, finely grated
5 cups low sodium vegetable broth
1/2 cup low sodium vegetable broth
2 teaspoons fresh lime juice
plain yogurt (for garnish)

1
Grind coriander and mustard seeds in spice mill or blender to fine powder.
2
Heat oil in heavy large pot over medium-high heat.
3
Add ground seeds and curry powder; stir 1 minute.
4
Add ginger; stir 1 minute.
5
Add next 3 ingredients.
6
Sprinkle with salt and pepper; saute until onions start to soften, about 3 minutes.
7
Add 5 cups of broth; bring to boil.
8
Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
9
Cool slightly.
10
Working in batches, puree in blender until smooth.
11
Return soup to pot.
12
Add more broth by 1/4 cupfuls if too thick.
13
Stir in lime juice; season with salt and pepper.
14
Ladle into bowls and garnish with yogurt.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon coriander seed, 1/2 teaspoon yellow mustard seeds, 3 tablespoons peanut oil or 3 tablespoons sunflower oil, 1/2 teaspoon Madras curry powder, and more.

Yes, Indian-Spiced Carrot Soup With Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Carrot Soup With Ginger

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