Carrot Ginger Soup with Turmeric and Lime Recipe
A perfect way to cook up the carrots from your CSA share. Fresh carrots from the farm are available in our online store if they're not already included in your next CSA share.
Time: 40 minutes
Yield: 4-6 servings
3 tablespoons coconut oil, vegetable oil or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
2 teaspoons minced garlic
1 tablespoon turmeric
½ teaspoon toasted and ground coriander
⅛ teaspoon cayenne
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 ** can substitute poblano or jalapeño
Cilantro leaves, for garnish (optional)
Lime wedges, for serving
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. 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 water. 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, then strain and return to soup pot. Thin with water 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 coconut 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 to 6 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. Recipe from NYT Cooking.