Riverland Farm

Good for a rainy day, or save it for the winter.





Prep Time

30 minutes


  • 1 tsp coriander seeds
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp curry powder
  • 1 tbsp fresh ginger, minced
  • 2 cup chopped onions
  • 1 1/2 lb carrots, peeled and thinly sliced into rounds (4 cups)
  • 1 1/2 tsp freshly grated lime peel
  • 5 cup chicken or vegetable broth
  • plain yogurt for garnish
  • 3 tbsp peanut oil


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.

Wholesale Ordering

Please contact us for more information about wholesale produce.