Indian Carrot & Yogurt Soup

Name: Indian Carrot & Yogurt Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Servings: 4
Cuisine: Indian
Ingredients: 10 curry leaves* (fresh or dry); 3 cups vegetable stock* or water; 1 small onion, peeled and chopped; 1 tablespoon black mustard seeds; 1 red bell pepper, seeded and chopped; ¼ cup rice flour, dissolved in 1 cup water; 2 cloves garlic, peeled and chopped; 2 cups plain yogurt; 1 pound carrots (about 6 large carrots), peeled and grated; ¼ cup vegetable oil, butter or ghee; ½-inch fresh ginger, peeled and grated, or ¼ teaspoon ginger powder; ¼ cup chopped fresh chives or ½ cup chopped fresh cilantro; ½ teaspoon sugar; 2 Thai bird or serrano chilies, chopped; 2 teaspoons salt

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This soup is popular throughout the Spice Route region that linked India to the Silk Road.

Ingredients

¼ cup vegetable oil, butter or ghee
1 tablespoon black mustard seeds

Asia
India
Gluten-free
Soup
Vegetarian

Method

Heat 1 tablespoon of the oil in a large, heavy-base pot until very hot. Add the mustard seeds and cook for 20 seconds or until the seeds stop crackling (keep a lid handy to stop the seeds from jumping out of the pot). Add the curry leaves, onion, garlic, ginger, chili, bell p