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Curried Carrot Soup Recipe

Asian flavors are the perfect complement to the carrots in your garden in this delightful curried carrot soup recipe. If you can't find fresh ginger at your supermarket, substitute a teaspoon (5 mL) of ginger powder instead.

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Curried Carrot Soup

Ingredients

1 teaspoon (5 mL) ground coriander seeds
1/2 teaspoon (2.5 mL) ground mustard
3 tablespoons (45 mL) peanut oil
1/2 teaspoon (2.5 mL) curry powder
1 tablespoon (15 mL) minced peeled fresh ginger
2 cups (500 mL) chopped onions
1 1/2 pounds (750 g) carrots, peeled, thinly sliced into rounds
1 1/2 teaspoons (7.5 mL) finely grated lime zest
5 cups (1.25 L) chicken broth
2 teaspoons (10 mL) fresh lime juice
Salt and pepper to taste

Directions

Heat oil in a stock pot over medium-high heat.

Add coriander, mustard, curry powder, and ginger and stir for two minutes then add onion, carrots, and lime zest. Sauté for five minutes, then add chicken broth and bring to boil. Reduce heat to medium and simmer uncovered until carrots are tender, about 30 minutes. Pureé with an immersion blender, then stir in lime juice and season with salt and pepper. Serve immediately.

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