Indian Carrot Ginger Soup

Name: Indian Carrot Ginger Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16
Ingredients: 1 Tbsp Canola Oil; 1 Tsp Coriander Ground; 1/2 Tsp Mustard seed Ground; 1 Tsp Madras curry; 1/2 Tsp Tumeric; 2 C Onion Chopped; 2 Tbsp Ginger Grated; 1/2 Tbsp Garlic Minced; 5 C Water; 8 C Carrots Sliced; 14 Oz Coconut milk; 1 Tbsp Salt; 1 Tsp White pepper; 1/2 Tbsp Cilantro Dried; 1/2 Tbsp Chives Dried

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 16

Ingredients

1 Tbsp Canola Oil 1 Tsp Coriander Ground1/2 Tsp Mustard seed Ground1 Tsp Madras curry 1/2 Tsp Tumeric 2 C Onion, Chopped2 Tbsp Ginger, Grated1/2 Tbsp Garlic, Minced5 C Water 8 C Carrots, Sliced14 Oz Coconut milk 1 Tbsp Salt 1 Tsp White pepper 1/2 Tbsp Cilantro Dried1/2 Tbsp Chives Dried

Directions

Heat OIL on medium high, saute CORIANDER through CURRY 30 seconds.
Add ONIONS, saute 1 minute.
Add GINGER and GARLIC, saute 4 minutes.
Add WATER and CARROTS. Cover, bring to a boil. Reduce heat, simmer until CARROTS are tender when pierced, about 30 minutes.
Remove from heat, puree partially, leaving some texture. (A stick blender is great for this or puree in batches in regular blender. Be careful blending hot foods!)
Return to the pan and add COCONUT MILK through WHITE PEPPER, stir over low heat until heated. Remove from heat. Stir in CILANTRO and CHIVES. Check seasonings.
Serve hot with a dollop of YOGURT if desired (not included in calories).

Serving Size: makes 4 quarts or 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LYPSPARK.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 52.8
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 490.2 mg
Total Carbs: 8.9 g
Dietary Fiber: 2.3 g
Protein: 1.5 g

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