Carrot Ginger Soup
1/2 tsp yellow mustard seeds
1 tsp coriander seeds
1/2 tsp Madras curry powder
4 Tbsp peanut oil
2 Tbsp fresh ginger, peeled and minced
2 cups onions, diced
1 1/2 lbs carrots, peeled and thinly sliced into rounds
1 1/2 tsp finely-grated lime zest
6 cups vegetable broth
2 tsp freshly-squeezed lime juice
Sea salt and freshly cracked black pepper
Plain yogurt for serving
Mint leaves for serving (optional)
- Grind coriander and mustard seed in a spice mill or mortar and pestle to fine powder. Then, in a large, heavy pot, heat oil over medium-high heat. Add the ground seeds and curry powder, and cook, stirring frequently, until fragrant, about 1 minute. Add ginger, and cook for 1 minute more. Then add onions, carrots, and lime zest, and season with salt and pepper to taste. Saute until onions begin to soften, about 3 minutes. Add 5 1/2 cups broth, and bring to a boil, then reduce heat to medium-low and let simmer, uncovered, until the carrots become tender, about 30 minutes.
- After carrots become tender, remove soup from heat, and let cool slightly. Then, pour mixture into a blender and puree until smooth (using an immersion blender in the pot works too). Return soup to pot. Test the consistency; if soup is too thick, add remaining 1/2 cup broth. Stir in lime juice, season with sea salt and freshly cracked black pepper to taste, and serve immediately, or prepare the night before and reheat soup immediately prior serving.
- To serve, ladle soup into small bowls or shooter-style cups, and garnish with a spoonful of yogurt and 2 mint leaves (if desired). Soup can be served warm or at room temperature.