Indian Ginger Soup Recipes
INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- Ladle soup into bowls. Garnish with yogurt and serve.
INDIAN GINGER SOUP
I like this when I am sick, the ginger help to settle my stomach. Time does not include time to cook rice.
Provided by CoffeeMom
Categories Asian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the water into a large pot and bring it to a boil.
- Add the ground ginger. Cook over medium heat for 3 or 4 minutes.
- Add the honey, lime juice, pepper, and cooked rice. Stir well. Heat again.
- Serve hot, garnishing the bowls with the lime slices.
Nutrition Facts : Calories 131.5, Fat 0.2, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 31.7, Fiber 0.6, Sugar 12.3, Protein 1.7
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- 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 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
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