Curried Carrot Soup

  • 1 Tbsp olive oil
  • 1 tsp mustard seed
  • 1/2 yellow onion, chopped
  • 1 lb carrots, peeled and cut into 1/2-inch pieces
  • 1 Tbsp fresh ginger, peeled and chopped
  • 2 tsps curry powder
  • 5 cups chicken or vegetable stock
  • 1/4 cup chopped fresh parsley or cilantro, plus a few extra leaves for garnish
  • 3 Tbsps plain yogurt
  • zest of 1 lime
  • juice of 1 lime

In a large saucepan, heat olive oil over medium heat. Add mustard seed. When the seeds just start to pop add the onion and sauté until soft. Add carrots, ginger, and curry powder and sauté for about 3 minutes. Add 3 cups of the stock, raise heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are tender. In a blender or food processor, puree soup in batches until smooth and return to saucepan. Stir in the remaining 2 cups of stock. Return soup to medium heat and reheat gently. Just before serving, stir in chopped parsley or cilantro and lime juice. Season with the salt and pepper, if desired. When serving, garnish with a dollop of yogurt, a sprinkle of lime zest and parsley or cilantro leaves.