Spiced carrot soup with lime
- 1 1/2 tablespoons coconut oil, vegetable oil or ghee
- 1 medium onion, thinly sliced
- 1/2 tablespoon chopped ginger
- 1 teaspoon minced garlic
- 1/2 tablespoon turmeric
- 1/4 teaspoon toasted and ground coriander
- 1/4 teaspoon cayenne
- 1 pounds carrots, peeled and cut into 1-inch pieces
- 1 cup radishes, sliced ¼ inch thick
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 serrano pepper, finely chopped
- Cilantro leaves, for garnish (optional)
- Lime wedges, for serving
In a heavy-bottomed soup pot, heat 2 tablespoons of coconut oil over medium-high heat. When oil is hot, add onions and cook, stirring occasionally, for about 5 minutes or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook one minute more. Season generously with salt.
Add carrots and 4 cups water. Raise heat and bring to a brisk simmer then cover and reduce to low heat. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Puree with a hand blender or in batches in a regular blender. Thin with water if necessary, the soup shouldn’t be too thick.
While the soup is cooking, simmer radishes in a few inches of salted water until tender, about 5 minutes. Drain and keep warm.
Reheat soup over medium heat. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. Add mustard seeds, cumin seeds, and serrano pepper. Cook for one minute, or until the spices begin to pop. Pour into soup and stir to combine.
Divide radishes between 2-3 bowls and ladle soup over. Garnish with cilantro and a squeeze of lime.