- 1 tablespoon oil, olive
- 1 teaspoon mustard seed
- 1/2 medium onion(s), yellow chopped
- 1 pounds carrot(s) peeled and cut into 1/2-inch pieces
- 1 tablespoon ginger, fresh plus 1 teaspoon peeled and chopped
- 1/2 medium pepper(s), jalapeno seeded
- 2 teaspoon curry powder
- 5 cup(s) stock, chicken or vegetable stock or broth
- 1/4 cup(s) cilantro, fresh chopped (fresh coriander) plus leaves for garnish
- 2 tablespoon lime juice, fresh
- 1/2 teaspoon salt optional
- 3 tablespoon sour cream, light or fat-free or fat-free plain yogurt
- 1 medium lime peel grated zest of 1 lime
In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, after about 1 minute, add the onion and saute until soft and translucent, about 4 minutes. Add the carrots, ginger, jalapeno and curry powder and saute until the seasonings are fragrant, about 3 minutes.
Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender, about 6 minutes.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. Stir in the remaining 2 cups stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with the salt, if desired.
Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves.
Serving size: About 1.5 cups
- Total Fat4g
- Saturated Fat1g
- Dietary Fiber1g