Curried Carrot-Ginger Soup

From Suzie Strait

This soup is adapted from an April 2008 Bon Appetit recipe. After our Soup & Bread excursion to Seattle, Sheila narrowly beat the Great Blizzard of 2011 back to Chicago, and as far as I know has not left the house since.  (I was not so lucky … or unlucky.) But she did text to report that she had made this soup and that it was yummy.


2 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
3 tablespoons light sesame oil
1 teaspoon curry powder (preferably Madras)
2 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
2 teaspoons finely grated lime peel
5 cups (or more) vegetable broth
1 can coconut milk
fresh lime juice
good extra virgin olive oil


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 broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Add coconut milk. Cool slightly. Puree in blender until smooth, or use immersion blender. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Add lime juice and good olive oil to bowls; season with salt and pepper.


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