A couple of weeks ago, I threw together this soup for lunch. It is an unusual soup, so it took me a while to decide if I liked it. I mean, it was good soup, but it has some unexpected flavor combinations. As I was pondering whether to put it in my recipe rotation, I got to thinking about how completely nutritious this recipe is. When I moved it into the mental category of Completely Healthy Foods I Can Eat Without Limit, it became a definite keeper recipe. Nothing about this soup seems like it was lessened to make it healthful. It looks a little more complicated than most similar recipes, but it takes maybe two minutes longer than the other recipes. It doesn’t take too long to make this soup, but I didn’t exactly time it. Under 30 minutes, I’d estimate. Also, I froze some of this and reheated it, and it didn’t suffer a bit.
I’m not sure what the original source of my recipe is, but most likely I found it at the Mayo Clinic website and modified it. Oh, and I didn’t exactly measure many ingredients.
Curried Carrot Soup
- 1 T olive oil
- 1 tsp mustard seed
- 1/2 yellow onion, chopped
- 1 lb carrots, peeled and cut into 1/2-inch pieces
- 1 T plus 1 tsp peeled and chopped fresh ginger
- 1/2 jalapeno chili, seeded
- 2 tsp curry powder
- 5 cups chicken stock, vegetable stock or broth
- 1/4 cup chopped fresh cilantro (fresh coriander), plus leaves for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt (optional)
- 3 tablespoons low-fat sour cream or fat-free plain yogurt (I used some homemade yogurt)
- Grated zest of 1 lime (or not, since I don’t zest)
In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, after about 1 minute, add the onion and saute until soft and translucent, about 4 minutes. Add the carrots, ginger, jalapeno and curry powder and saute until the seasonings are fragrant, about 3 minutes.
Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender, about 6 minutes.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. Stir in the remaining 2 cups stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with the salt, if desired.
Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves.