INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
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David kefa
[email protected]Overall, I thought this soup was pretty good. It's a healthy and flavorful option that's easy to make.
Gloria Matsoele
[email protected]This soup is a bit too sweet for my taste. I would recommend using less carrots or adding some tart ingredients, like lemon juice or vinegar.
Hanna Ismail
[email protected]I'm not a fan of carrots, but I actually enjoyed this soup. The spices really masked the carrot flavor.
Anthony Storey
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved it!
Ewatomi John
[email protected]This soup is very easy to make and it's ready in under an hour. It's a great weeknight meal.
Zulqarnain
[email protected]I love that this soup is vegan and gluten-free. It's a great option for people with dietary restrictions.
Saif Aziz
[email protected]This soup is a great way to use up leftover carrots. It's also a very affordable meal.
Orince Gurung
[email protected]I'm a big fan of carrot soup and this recipe is one of my favorites. It's so flavorful and comforting.
Biranemeskel Mulugeta
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Rome Rai
[email protected]This recipe is a bit too spicy for my taste. I would recommend using less ginger and spices next time.
Kaveesha Keshan
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I think I might have added too much water.
Sir Pants
[email protected]This soup is a keeper! I've made it several times and it's always a hit. My friends and family love it.
Saib Afgan
[email protected]I followed the recipe exactly and the soup turned out perfectly. It's a great soup for a cold winter day.
Munir Omar
[email protected]This soup is so easy to make and it's absolutely delicious. I love the creamy texture and the pop of flavor from the ginger and spices.
Gina Dorman
[email protected]I'm not a huge fan of carrot soup, but this recipe changed my mind. The spices really elevated the flavor and made it something special. I'll definitely be making this again.
Joey R. (Mississippi)
[email protected]This soup was a delightful blend of flavors. The carrots were sweet and tender, the ginger added a subtle warmth, and the spices gave it a nice depth of flavor. I especially enjoyed the hint of cumin and coriander.