Author: David Tanis
Time: 40 minutes
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1018160-spiced-carrot-soup-with-lime
INGREDIENTS
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
Salt
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
Cilantro leaves, for garnish (optional)
Lime wedges, for serving
