Indian-Spiced Carrot Soup With Ginger - cooking recipe

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)

Preparation

Grind coriander and mustard seeds in spice mill or blender 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; saute until onions start to soften, about 3 minutes.
Add 5 cups of 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.
Ladle into bowls and garnish with yogurt.