Carrot Soup With Ginger Turmeric And Lime Recipes

CARROT SOUP WITH GINGER, TURMERIC AND LIME

Steps:

• Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
• Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
• While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
• Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
• Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.

CARROT SOUP WITH GINGER AND LEMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

SPICY CARROT SOUP WITH GINGER OIL AND LIME CREME

Steps:

• TO MAKE GINGER OIL:.
• Whisk together the ingredients in a saucepan.
• Bring to boil on medium-high heat.
• Cool and pour into a covered container and refrigerate overnight.
• The next day, slowly spoon or pour out the ginger oil without distrubing the residue that had settled at the bottom of the container.
• TO MAKE LIME CREME:.
• Put the creme fraiche into a lidded container, add in lime zest, lime juice, minced cilantro and salt; stir to mix.
• Cover and refrigerate.
• TO MAKE CARROT SOUP:.
• In a saucepan, heat the oil and 1 tablespoon of the ginger oil over medium heat.
• Add in the sliced onions, minced garlic, jalapeno and grated ginger, stir frequently.
• Cook until onions are soft and translucent, about 5 minutes, do not brown the onions.
• Add in the carrots and cook for about 5 minutes, stirring frequently.
• Add in 3 cups of stock.
• Increase the heat to medium-high and bring to boil.
• Reduce the heat to low, simmer partly covered, for about 20 minutes or till carrots are tender.
• Ladle the soup in batches, into a blender and puree till smooth and return the blended soup to the saucepan.
• Add in the remaining stock to achieve the desired consistency.
• Season with salt to taste.
• TO SERVE:.
• Ladle the soup into bowls and drizzle with some of the remaining ginger oil and a dollop of lime creme.
• Makes 6 cups.

CARROT SOUP WITH LIME AND CHILES

Steps:

• Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
• Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.