Carrot Soup With Ginger, Turmeric and Lime
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons coconut oil, vegetable oil or ghee
- 2medium onions, thinly sliced (about 3 cups)
- 1tablespoon chopped ginger
- 2teaspoons minced garlic
- 1tablespoon turmeric
- ½teaspoon toasted and ground coriander
- ⅛teaspoon cayenne
- Salt
- 2pounds young carrots, peeled and cut into 1-inch pieces
- 1small daikon radish, peeled, halved lengthwise and sliced ¼ inch thick (about 2 cups)
- 1teaspoon mustard seeds
- 1teaspoon cumin seeds
- 1serrano pepper, finely chopped
- Cilantro leaves, for garnish (optional)
- Lime wedges, for serving
Nutritional analysis per serving (6 servings)
169 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 643 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
two words. Immersion blender. None of this back and forth into a food processor, with hot liquid going everywhere. If you buy this one piece of equipment, you will make a lot more of those lovely vegetable puree soups
I made carrot soup with fresh ginger, granny smith apples (tart ones), cinnamon, bay leaf and garam masala. Seasoned with cumin seeds sizzles in unsalted butter. Lots of lime. Garnish with fresh cilantro and green scallions. Clean and simple taste. (For some reason onion and garlic alter the carrot soup)
I make a very similar soup, but use 1/2 carrots and 1/2 cauliflower, which also cuts down on the sweetness and adds some creaminess.
As I always do, I went heavy on the ginger and garlic, which made the base very spicy-hot. Had to cool it all down with about a half can of cream of coconut. But because I had that good spice/heat layer, I dispensed with the serrano and mustard altogether. Used ground coriander and cumin because that's what I had. Immersion blendered the lot, garnished with/fried leek rounds (no daikon) and cilantro leaves.
This is the second time trying the recipe. I like to share when I can with my dogs so I omitted garlic and onion aa options. It‘s impossible to find any kind of broth without either onion powder or garlic powder. I added a boneless，skinless chicken thigh，which shoukd make it up for the chicken broth. To add additional nutritional value，I added kale and chopped up about half of a stalk of celery. I’ve used just chopped up fresh ginger and tumeric powder for spices—both ard considered healthy for dogs and people. I didn‘t notice the daikon radish—I was reslly happy with my results the last time，but this could turn out differently，as I substituded coconut cream，last time，because I accidentally got seversl cans og it accidentsllh frokbAmazon—I don’t know why. I had no idea what to do with it，until I tried it for this soup！ It was delicious！I also had no idea how to blend hot soup，so I just skipped that step. My dogs and I enjoyed the last batch—with the celery added，I‘m wondering whether it will make a difference. I am going to add half butter and half olive oil—seems a good plan，as someone elss suggested—and might make up for using coconut mik insread of coconut cream，this time. I learn a lot from the comments—I didn’t realize the tumeric could have such a powerful effect！Maybe I‘ll be OK，because that was my only curry spice. I’m not used to many of the spices mentioned in New York Times recipes. I‘m finding many of them in Austin， TX， at Central Market.
I used my vitamix and while I was blending the hot soup, I was thinking how unsafe this must be. On top of that, the turmeric stained the vitamix canister and now everything I blend looks like a highlighter from the outside. Don’t make my mistake! Use an immersion blender! The soup is fine.