Photo used under Creative Commons Licensing
Be sure to taste the carrots you plan to use for this soup. Carrots that have been in storage sometimes have a musty taste that you definitely don’t want in your soup.
1 teaspoon coriander seeds
½ teaspoon yellow mustard seeds
3 tablespoons peanut oil
½ teaspoon curry powder
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 ½ pounds carrots, peeled, thinly sliced into rounds
1 ½ teaspoons finely grated lime peel
5 cups chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt for garnish
Grind coriander and mustard seeds to a fine powder. Heat oil in a large pot. 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 of broth and bring to a boil. Reduce heat and 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 ¼ cupfuls if too thick. Stir in lime juice; season with salt and pepper. Ladle soup into bowl and garnish with a dollop of yogurt. Yield: 8 servings
