Recipe For Carrot Soup Indienne Ii

INDIAN SPICED CARROT SOUP WITH GINGER

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.

INDIAN-SPICED CARROT SOUP WITH GINGER

Steps:

• 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.