Indian-Spiced Carrot Soup With Ginger

• 1 teaspoon coriander seed
• 1/2 teaspoon yellow mustard seeds
• 3 tablespoons peanut oil or 3 tablespoons sunflower oil
• 1/2 teaspoon Madras curry powder
• 1 tablespoon fresh ginger, peeled and minced
• 2 cups onions, chopped
• 1 1/2 lbs carrots, peeled, thinly sliced into rounds (about 4 cups)
• 1 1/2 teaspoons lime peel, finely grated
• 5 cups low sodium vegetable broth
• 1/2 cup low sodium vegetable broth
• 2 teaspoons fresh lime juice
• plain yogurt (for garnish)

1. Grind coriander and mustard seeds in spice mill or blender to fine powder.
2. Heat oil in heavy large pot over medium-high heat.
3. Add ground seeds and curry powder; stir 1 minute.
4. Add ginger; stir 1 minute.
5. Add next 3 ingredients.
6. Sprinkle with salt and pepper; saute until onions start to soften, about 3 minutes.
7. Add 5 cups of broth; bring to boil.
8. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
9. Cool slightly.
10. Working in batches, puree in blender until smooth.
11. Return soup to pot.
12. Add more broth by 1/4 cupfuls if too thick.
13. Stir in lime juice; season with salt and pepper.
14. Ladle into bowls and garnish with yogurt.

coriander seed, yellow mustard seeds, peanut oil, curry powder, fresh ginger, onions, carrots, lime peel, vegetable broth, vegetable broth, lime juice, yogurt

Taken from www.food.com/recipe/indian-spiced-carrot-soup-with-ginger-291085 (may not work)