There is a lot going on in this recipe but it comes together quickly. It's a super flavorful soup with just enough heat (the spicy heat).
Spiced Carrot Soup With Lime serves 4
3 T. coconut oil, vegetable oil or ghee
1 medium onion, thinly sliced (about 2 cups)
2 t. chopped ginger
2 cloves minced garlic
2 t. turmeric
a pinch of cayenne
1 t. salt
1 t. sugar (or 1 T. if the carrots are not sweet – can be added when finished)
1 pound young carrot, peeled and sliced thinly
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch of red pepper flakes
½ teaspoon ground coriander
Cilantro leaves, for garnish (optional)
Lime wedges, for serving
1. Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned.
2. Add ginger, garlic, turmeric, cayenne, salt and sugar and cook for one minute more, or just until fragrant.
3. Add carrots and 4 cups water. Raise the heat to high and bring to a boil, then put on the lid and turn heat down a bit. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly.
4. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds, a few pepper flakes and ground coriander. Cook for one minute, or until spices are fragrant and beginning to pop.
5. Purée the soup in a blender in batches and return to soup pot.
6. Pour the cooked spices into the soup including the coconut oil (or what ever you used) and stir to combine. Taste for salt and adjust.
Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.