Description
Creamy and flavorful Curried Carrot Ginger Soup, packed with aromatic spices and the sweetness of carrots. A comforting and healthy soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 (13.5 ounce) can coconut milk (full-fat recommended)
- 1 tablespoon lime juice, plus more to taste
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped cilantro, toasted pumpkin seeds, a swirl of coconut milk, a dollop of plain yogurt or sour cream
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Stir in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
- Build the Soup: Add the chopped carrots to the pot and stir to coat them with the spice mixture. Pour in the vegetable broth (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the carrots are very tender.
- Blend the Soup: Carefully remove the pot from the heat and let it cool slightly. Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, carefully transfer the soup to the blender jar, filling it no more than halfway full. Secure the lid tightly and cover it with a towel to prevent splattering. Start blending on low speed and gradually increase to high speed until smooth. Pour the blended soup back into the pot.
- Finishing Touches: Stir in the coconut milk and lime juice. Heat the soup gently over low heat, stirring occasionally, until heated through. Do not boil the soup after adding the coconut milk, as it can curdle. Taste and adjust the seasoning as needed. Add more salt, pepper, or lime juice to taste.
- Serving: Ladle the soup into bowls and garnish with your favorite toppings. Serve hot.
Notes
- Spice Level: Adjust the amount of cayenne pepper to your liking. Omit for no heat, or add red pepper flakes/hot sauce for more.
- Sweetness: Add a tablespoon of maple syrup or honey for a sweeter soup.
- Vegetables: Add other vegetables like sweet potatoes, butternut squash, or parsnips.
- Protein: Add cooked chickpeas, lentils, or tofu for a heartier soup.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
- Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Broth Options: Vegetable broth for vegetarian/vegan, chicken broth for richer flavor, or bone broth for added nutrients.
- Coconut Milk Alternatives: Heavy cream or half-and-half (flavor will be different). Light coconut milk for a lighter option.
- Ginger Variations: 1/2 teaspoon of ground ginger if fresh is unavailable (flavor won’t be as vibrant).
- Lime Juice Substitute: Lemon juice can be used, but the flavor will be slightly different.
- Troubleshooting:
- Soup is too thick: Add more broth or water.
- Soup is too thin: Simmer uncovered to evaporate liquid, or add cornstarch slurry.
- Soup is not flavorful enough: Add more spices, salt, or lime juice.
- Soup is too spicy: Add yogurt or sour cream.
- Soup is curdled: Add coconut milk after soup has cooled slightly and heat gently. Blend again to smooth out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes