Indian Spiced Carrot Soup

This recipe is from, "Simply Delicious-Plant Based Recipes for a Healthy Life," by Sandy Holmes, RDN.  The recipes in this book are so easy and so good! You can order here on amazon.

I wanted to make a soup and so Sandy's recipe for Indian Spiced Carrot Soup caught my eye, I love Indian spices and I love how my house smells when I cook with them.  This recipe comes together in no time.  I finished the soup with chopped cilantro and enjoyed it with an arugula salad.  Enjoy!

Ingredients

  • 1 teaspoon coriander seed
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon curry powder
  • 1 tablespoon fresh ginger, minced
  • 2 cups onions, chopped
  • 4 large carrots, sliced
  • 6 cups vegetable broth
  • 2 teaspoons fresh lime juice
  • salt and pepper to taste.

Instructions

  1. Grind coriander and mustard seed, add curry powder.  Put in a non-stick saute pan and heat (medium high) fro 1 minute. (This releases the flavor)
  2. Add ginger and heat stirring constantly
  3. Add onions, carrots and vegetable broth, reduce heat and simmer uncovered until carrots are tender, about 30 minutes.
  4. Cool slightly.
  5. Puree in blender until smooth.
  6. Retun to pot, reheat, stir in lime juice and season with salt and pepper.