Indian Spiced Carrot Soup with Ginger

From Epicurious.

Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.

1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)

Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.