I don’t know about the rest of the world, but around here, there’s a nip in the air. No doubt about it: it’s definitely fall. Which may be why I am so obsessed with soup as of late. I absolutely adore making a pot of something steaming and aromatic, and soup is perfect.
I no longer live at home, but I love to walk into the apartment during the fall and smell something cooking, something that warms you up. My mother was always great at making the house smell welcoming. Especially when I have night class, I sometimes leave something like this soup simmering on the stove, so that it can welcome me back from the cold. I added more spice than was in the original recipe: the fragrance is irresistible!
This carrot soup takes no time at all to make, and it’s easy to throw together with things that are in most people’s kitchens. Try it out and see for yourself!
Indian Spiced Carrot Soup with Ginger (adopted from Bon Appétit)
2 tsp. ground coriander
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. ground ginger
1 onion, chopped
6 medium carrots, chopped into inch-sized pieces
fresh lime juice
Heat oil in a Dutch oven over medium-high heat and add the spices. Stir one minute, until spices are toasted and fragrant. Add the onion and carrot and a bit of salt and sauté until the onions soften and become translucent.
Add water (or chicken or vegetable broth) to just cover the carrots and bring to a boil. Reduce the heat and simmer until the carrots are softened, about 20-30 minutes.
Turn the heat off and wait five minutes. Using an immersion blender, blend the soup until smooth. Add salt to taste.
Serve in bowls with lime juice squeezed over the top and a dollop of yogurt as a garnish.