Grind coriander and mustard seed 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; sauté
Until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to a boil.
Reduce heat to medium-low; simmer uncovered until carrots are tender,
About 30 minutes. Cool slightly.
Working in batches, purée in blender until smooth. Return soup to pot. Add more broth by 1/4 cupful a if too thick. Stir in lime juice; season with salt and pepper.
Ladle soup into bowls. Garnish with yogurt and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0.8mg||0 %|
|Sodium 87.8mg||3 %|
|Potassium 537.4mg||14 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 16.7g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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