Carrot Soup With Ginger, Turmeric and Lime
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This is a flavorful, healthy carrot soup that is not cloyingly sweet or one dimensional. The turmeric gives it a warmth, the ginger gives it a little bite and the lime juice brightens the whole. The addition of toasted cumin and mustard seeds with a little serrano pepper elevates the soup even more. You can also serve this soup chilled on a warm summer day. Thank Davis Tanis for the inspiration for this recipe.
Serving size: 4
Time: 50 Minutes
INGREDIENTS
3 tablespoons vegetable oil
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
1 Tablespoon minced garlic
1 tablespoon turmeric
1 teaspoon toasted and ground coriander
⅛ teaspoon cayenne
8 cups Magic Mineral Broth
1 treaspoon salt
2 pounds young carrots, peeled and cut into 1-inch pieces
1 small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 serrano pepper, finely chopped
Cilantro leaves, for garnish (optional)
Lime wedges, for serving
DIRECTIONS
Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons vegetable oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
Add carrots and 8 cups Magic Mineral Broth. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, or use an immersion blender. Thin with Magic Mineral Broth if necessary; the soup should not be too thick. Set aside.
While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of vegetable oil oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
Divide daikon pieces among 4 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
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