Indian Spiced Carrot Soup Recipes

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INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

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

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

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.

CARROT SOUP WITH GINGER, TURMERIC AND LIME



Carrot Soup With Ginger, Turmeric and Lime image

Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons coconut oil, vegetable oil or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
2 teaspoons minced garlic
1 tablespoon turmeric
1/2 teaspoon toasted and ground coriander
1/8 teaspoon cayenne
Salt
2 pounds young carrots, peeled and cut into 1-inch pieces
1 small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 serrano pepper, finely chopped
Cilantro leaves, for garnish (optional)
Lime wedges, for serving

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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams

CARROT SOUP INDIENNE II



Carrot Soup Indienne II image

I developed this soup after visiting Fiji and it has been a big hit with the East Indians. I did not use any dill weed in the original recipe; however, this version substitutes dried dill weed for curry.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 16

Number Of Ingredients 13

8 cups water
6 large carrots, chopped
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
1 onion, chopped
¼ cup soy sauce
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder
3 tablespoons chopped fresh dill weed
2 ½ cups whole milk
6 tablespoons dry potato flakes

Steps:

  • In a large pot, add water and bring to a boil. Add carrots, potatoes, celery, and onion, and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes.
  • Puree soup in blender or food processor in batches until smooth.
  • Return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. Reduce heat and cook for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 13.6 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 270.2 mg, Sugar 3.9 g

INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

Categories     Ginger     Dinner     Lunch     Carrot     Chill     Healthy     Simmer     Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt, for garnish

Steps:

  • Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
  • Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by 1/4 cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
  • Ladle soup into bowls. Garnish with yogurt and serve.
  • Do Ahead
  • The SOUP can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.

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2008-04-01 Indian-Spiced Carrot Soup with Ginger By Molly Stevens March 31, 2008 Ingredients 6 to 8 Servings 1 teaspoon coriander seeds 1 /2 teaspoon yellow mustard seeds …
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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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