INDIAN-SPICED CARROT SOUP WITH GINGER


	1	tsp coriander seeds
	½	tsp yellow mustard seeds 
	3	Tbls peanut oil
	½ 	tsp curry powder (preferably 
		Madras)
	1	Tbls minced peeled fresh 
		ginger
	2 	cups chopped onions
1½ 	pounds carrots, peeled, thinly 
	sliced into rounds (about 4 cups)
1½ 	tsp finely grated lime peel
5	cups (or more) low-salt chicken 
	broth or vegetable broth
2	tsp fresh lime juice
	Plain yogurt (for garnish)


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; saute 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 ¼ 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.

Serves: 8											Source:  Bon Appetit, 10/6/08