Indian-Spiced, Ginger Carrot Soup from the Institute for Functional Medicine
Ingredients:
2 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1 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) chicken broth or vegetable broth
Optional: 3 kaffir lime leaves (you can purchase these at an Asian grocery store fresh or frozen)
2 teaspoons fresh lime juice
1 can coconut milk
Plain yogurt (for garnish)
Chopped cilantro (for garnish)
Directions:
Grind coriander and mustard seeds in a blender to a fine powder. Heat oil in heavy large pot over medium heat. Add ground seeds and curry powder; stir for 1 minute.
Add ginger and stir for 1 minute. Add onions, carrots, and lime peel. Sprinkle with salt and pepper; saut� until onions begin to soften, about 3 minutes.
Add 5 cups broth and bring to boil. Add kaffir lime leaves (if you have them they add a Thai flavor) and coconut milk.
Reduce heat to medium-low and 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.
Enjoy this nice fall/winter soup,
Dr. M
