Classical Vegetarian Recipe

Curry Carrot Soup with Ginger
Practice your knife skills by making this Curry Carrot Soup with Ginger.
Write a review
  1. 1 teaspoon coriander seeds
  2. 1/2 teaspoon yellow mustard seeds
  3. 3 tablespoons sesame oil
  4. 1/2 teaspoon curry powder (preferably Madras)
  5. 1 tablespoon peeled fresh ginger, minced
  6. Salt and pepper, to taste
  7. 2 cups onion, chopped
  8. 3 cups soft cooked carrots
  9. 3 cups vegetable broth
  10. 2 teaspoons fresh lime juice
  11. 1 1/2 teaspoons lime zest, finely grated
  12. 1 1/2 teaspoons finely grated lime peel
  1. 3/4 teaspoons garam masala
  1. Grind coriander and mustard seeds in spice mill to fine powder.
  2. Heat oil in a 3 quart saucepan over medium-high heat.
  3. Add ground seeds and curry powder; stir 1 minute.
  4. Add ginger; stir 1 minute.
  5. Add onions, sprinkle with salt and pepper.
  6. Sauté until onions begin to soften, about 3 minutes.
  7. Add 4 cups of cooked carrots and broth or cooking liquid. Bring to a boil.
  8. Remove from heat and allow to cool.
  9. Puree or mash carrot soup to desired consistency.
  10. Stir in lime juice and zest and season with salt pepper
  11. Garnish with a pinch of garam masala
Natural Epicurean Academy of Culinary Arts | Vegan and Vegetarian Culinary Arts School