I picked up my farm share last night and there were MORE carrots. Dont get me wrong, I love carrots but what happens when you have a CSA is you get lots of what is grown when its ready and you need to use it up. I had two weeks worth of fresh carrots and made the recipe below. I like spice so I added a chili and I used ground mustard and ****in as I did not have seeds to toast.  This was a really great soup with a fresh different flavor that Kurt and I really enjoyed,

This exotically spiced soup has an incredibly velvety texture.

Servings: Makes 6 to 8 servings

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Ingredients

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

Preparation

Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Ladle soup into bowls. Garnish with yogurt and serve.

Nutritional Information

Per serving: 163 calories, 8g fat (2g saturated), 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein (nutritional analysis provided by Nutrition Data)

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