Spiced carrot soup

Spiced carrot soup

Spiced carrot soup

I’ve made this soup a couple of times this winter, and it’s a real beauty. It involves ginger, coriander and lime – some of my favourite ingredients.  It’s also a doddle, and very light and healthy.   Another plus is that it can be made a day ahead of time, so it’s a great dinner party starter for those who don’t like to do too much work on the night.

The only thing that was labour-intensive was grinding the coriander and mustard seeds.  As I don’t have a spice grinder or a mortar and pestle, I used my pepper grinder.  It took an age and I felt like I’d been rock climbing afterwards because my arms were so sore.  I have admittedly pathetic hands, but I’m now mulling over investing in a spice grinder.  Thoughts?

Recipe after the jump.

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons 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, puree 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.

Recipe from Epicurious.

– Anna


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