Chilled Spice-Roasted Carrot Soup with Yogurt
- 3 pounds carrots, peeled and cut into medium, uniform chunks (about 2 quarts)
- 3 tablespoons neutral oil such as grapeseed or canola
- 1 1/2 teaspoons whole coriander seeds
- 1 1/2 teaspoons whole cumin seeds
- 1 1/2 teaspoons whole mustard seeds (yellow or brown)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 medium onions, peeled and cut into a large dice (about 2 cups)
- 3 medium cloves garlic, chopped (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 1 quart vegetable broth
- 1 cup plain yogurt, whole or lowfat
- 2 tablespoons juice from 1 to 2 limes
- Fresh cilantro leaves, for serving
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 to 2 limes, juice from (2 tablespoons)
- Carrots (3 pounds)
- Cilantro, Fresh leaves (1)
- Cumin seeds, whole (1 1/2 teaspoons)
- Garlic (3 medium cloves)
- Ginger, fresh (1 tablespoon)
- Onions, medium (2)
- Canned Goods
Vegetable broth (1 quart)
- Cooking & Baking
- Coriander seeds, whole (1 1/2 teaspoons)
- Kosher salt and freshly ground black pepper (1)
- Mustard seeds, whole yellow or brown (1 1/2 teaspoons)
- Neutral oil such as grapeseed or canola (3 tablespoons)
- Olive oil, extra virgin (2 tablespoons)
- Dairy
- Yogurt, plain whole or lowfat (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 25, 2012 (7 months ago).
45 people saved this recipe.
