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CURRIED CARROT SOUP

February 18th, 2009 Leave a comment Go to comments

Ingredients

3 tablespoons olive oil

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1 teaspoon Madras curry powder

1 tablespoon chopped fresh ginger

2 cups chopped onions

4 cups peeled, sliced organic carrots

1 teaspoon finely grated lemon peel

2 teaspoons fresh lime juice

5 cups of organic chicken broth

Plain yoghurt

Method

Grind the coriander and mustard seeds finely.  Heat the oil in a large heavy-bottomed pan.  Add the seed powder and curry powder .  Fry gently for about 1 minute.  Add the ginger and fry this for 1 minute.  Add the onions and fry for 3 minutes or until softened.  Add carrots, stock, lime peel and lime juice.  Bring to the boil and then cook over low heat for about 30 minutes.  Blend the mixture in a blender until smooth adding more stock if necessary.  Return to the pan to reheat.  Serve with a dollop of yoghurt.

Serves 6

soup

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  1. Margie
    February 20th, 2009 at 12:54 | #1

    I quite liked the idea of curried *curry* soup!

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