Soup on Sunday: Curried Carrot and Ginger

Tomorrow I am starting Dr. Joshi's 21 day detox diet and need to plan my recipes accordingly. Trust me, it's not as bad as it sounds, actually you can eat quite well. The most difficult aspect of the detox will be no caffeine or alcohol; however, in my opinion, the food options are delicious. Here is one of the yummy soups that I will have the pleasure of eating this week. Detox or not, I think it's one most people will enjoy.

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons olive 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 vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

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. Garnish with plain yogurt.