Carrot-Ginger Soup Recipe
Serves 6 as an entree or 12 as an appetizer
1/2 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon Madras curry powder
4 tablespoons peanut oil
2 tablespoons fresh ginger, peeled and minced
2 cups onions, diced
1-1/2 pounds carrots, peeled and thinly sliced into rounds
1-1/2 teaspoons grated lime zest
6 cups low-sodium vegetable broth
2 teaspoons fresh lime juice
1/2 cup fresh mint leaves, for serving
Plain yogurt, for serving
Grind coriander and mustard seeds in spice mill or mortar and pestle to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; cook, stirring frequently, until fragrant, about 1 minute. Add ginger; cook for 1 minute more.
Add onions, carrots and lime zest. Season with salt and pepper and saute until onions begin to soften. Add 5-1/2 cups broth to pot bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
Let cool slightly, then pour mix into blender. Holding down the lid of the blender with a dish towel, puree until smooth. Return soup to pot. Add remaining 1/2 cup broth if the soup is too thick. Stir in lime juice.
Serve immediately, or make one day ahead of your party and rewarm before serving.
To serve, ladle soup into shot glasses and garnish with a spoonful of yogurt and 2 mint leaves. Soup can also be served at room temperature.