Wednesday, October 13, 2010

Indian Spiced Carrot Soup with Ginger

One of my favorite things about fall is making home made soups. I can eat soup every night of the week on a cold fall night especially if its home made. There is nothing better.
This recipe I learned in my cooking class and is by Molly Stevens. It's easy, fast, healthy and delicious! I was surprised how this exotically spiced soup has an incredibly velvety texture and absolutely no cream is called for in this recipe. I love creamy soups but feel so guilty after I eat them because of all the calories & fat. If you love creamy soups, love Indian food, but sometimes feel guilty after eating them then you will love this recipe and you won't feel one ounce of guilt. I promise.
Indian Spiced Carrot Soup with Ginger
2 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
3 tablespoons canola oil
1 teaspoon curry powder (preferable Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)
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 onions, carrots, lime zest. Sprinkle with salt and pepper and saute until onions begin to soften, about 3 minutes.
Add broth; bring to a 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 & pepper.
Ladle soup into bowls, Garnish with yogurt, lime wedge & serve.
per serving: 163 calories, 8g fat (1g saturated) 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein

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