Indian Spiced Carrot Soup with Ginger
Healthy recipe from the Natural Epicurean Academy of Culinary Arts in Austin, Texas.Ingredients
- 4 cups carrots, chopped into 1/4 inch pieces
- 1 teaspoon coriander seeds
- 1/2 teaspoon yellow mustard seeds
- 3 tablespoons sesame oil (optional)
- 1/2 teaspoon curry powder
- 1 tablespoon peeled and minced fresh ginger
- 2 cups chopped onion
- Salt and pepper, to taste
- 3 cups vegetable broth
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons finely grated lime zest
- 3/4 teaspoons garam masala, for garnish
More: Chicken-Vegetable Soup Recipe
Instructions
To cook the carrots, bring a medium pot of water to a boil. Add the carrots, reduce heat to a simmer, and cook about 8 minutes until soft.
Drain and set aside.Grind the coriander and mustard seeds in a spice mill to fine powder.
Heat the oil in a 3-quart saucepan over medium-high heat. (If not using oil, heat a tiny amount of vegetable broth.) Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the onion and sprinkle with salt and pepper. Saut? until the onion begins to soften, about 3 minutes.
Add the cooked carrots and the broth. Bring to a boil. Remove from heat and allow to cool. Puree or mash the soup to desired consistency. Stir in lime juice and zest and season with salt pepper.
Garnish with a pinch of garam masala.
Makes 9 Servings
Nutritional Information (serving size: 1 cup): 58 calories; 2 g fat; 0 g cholesterol; 90 mg sodium:; 9 g carbs; 3 g dietary fiber.
