CategorySoups, Vegetarian
Spiced Carrot and Ginger Soup is a smooth, warming, and slightly sweet soup infused with aromatic spices like turmeric, cumin, and cinnamon. The earthy sweetness of carrots, combined with the gentle heat of ginger, makes this a comforting and nourishing dish, perfect for chilly days. This soup is also vegan-friendly and immune-boosting.
For the Soup Base
2 tbsp olive oil or coconut oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp smoked paprika (optional, for depth)
¾ kg (5-6 medium) carrots (peeled and chopped)
4 cups vegetable broth
1 can (13.5 oz) coconut milk (full-fat for creaminess)
1 tbsp lemon or lime juice (for brightness)
½ tsp salt (adjust to taste)
½ tsp black pepper
For Garnish
Drizzle of coconut milk
Fresh cilantro or parsley (chopped)
Toasted pumpkin seeds (for crunch)
A sprinkle of red pepper flakes (optional, for spice)
Sauté the Aromatics
1
- Heat the Oil:
- In a large pot over medium heat, heat olive oil or coconut oil.
- Cook the Onion and Garlic:
- Add chopped onion and sauté for 3-4 minutes until soft.
- Stir in garlic and grated ginger, cooking for another 30 seconds until fragrant.
Add the Spices and Carrots
2
- Toast the Spices:
- Add turmeric, cumin, cinnamon, and smoked paprika.
- Stir for 1 minute to release their flavors.
- Cook the Carrots:
- Add the chopped carrots, stirring to coat with the spices.
Simmer the Soup
3
- Add the Broth:
- Pour in vegetable broth, bring to a boil, then reduce heat to a gentle simmer.
- Cook Until Tender:
- Cover and let cook for 20-25 minutes, until carrots are very soft.
Blend Until Smooth
4
- Blend the Soup:
- Use an immersion blender or transfer to a stand blender and blend until smooth.
- Add Coconut Milk:
- Stir in coconut milk and let simmer for 5 more minutes.
- Balance Flavors:
- Stir in lemon or lime juice, salt, and black pepper.
Serve and Garnish
5
- Ladle into Bowls:
- Pour the warm soup into serving bowls.
- Add Garnishes:
- Drizzle with extra coconut milk.
- Sprinkle with fresh cilantro, toasted pumpkin seeds, and red pepper flakes.
- Serve with Bread:
- Pair with crusty bread or warm naan for dipping.
Pro Tips
6
- For Extra Creaminess: Add ½ cup cashew cream instead of coconut milk.
- Make It Spicier: Add a pinch of cayenne pepper or extra ginger.
- For Meal Prep: This soup stores well for up to 4 days in the fridge.
Ingredients
For the Soup Base
2 tbsp olive oil or coconut oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp smoked paprika (optional, for depth)
¾ kg (5-6 medium) carrots (peeled and chopped)
4 cups vegetable broth
1 can (13.5 oz) coconut milk (full-fat for creaminess)
1 tbsp lemon or lime juice (for brightness)
½ tsp salt (adjust to taste)
½ tsp black pepper
For Garnish
Drizzle of coconut milk
Fresh cilantro or parsley (chopped)
Toasted pumpkin seeds (for crunch)
A sprinkle of red pepper flakes (optional, for spice)
Directions
Sauté the Aromatics
1
- Heat the Oil:
- In a large pot over medium heat, heat olive oil or coconut oil.
- Cook the Onion and Garlic:
- Add chopped onion and sauté for 3-4 minutes until soft.
- Stir in garlic and grated ginger, cooking for another 30 seconds until fragrant.
Add the Spices and Carrots
2
- Toast the Spices:
- Add turmeric, cumin, cinnamon, and smoked paprika.
- Stir for 1 minute to release their flavors.
- Cook the Carrots:
- Add the chopped carrots, stirring to coat with the spices.
Simmer the Soup
3
- Add the Broth:
- Pour in vegetable broth, bring to a boil, then reduce heat to a gentle simmer.
- Cook Until Tender:
- Cover and let cook for 20-25 minutes, until carrots are very soft.
Blend Until Smooth
4
- Blend the Soup:
- Use an immersion blender or transfer to a stand blender and blend until smooth.
- Add Coconut Milk:
- Stir in coconut milk and let simmer for 5 more minutes.
- Balance Flavors:
- Stir in lemon or lime juice, salt, and black pepper.
Serve and Garnish
5
- Ladle into Bowls:
- Pour the warm soup into serving bowls.
- Add Garnishes:
- Drizzle with extra coconut milk.
- Sprinkle with fresh cilantro, toasted pumpkin seeds, and red pepper flakes.
- Serve with Bread:
- Pair with crusty bread or warm naan for dipping.
Pro Tips
6
- For Extra Creaminess: Add ½ cup cashew cream instead of coconut milk.
- Make It Spicier: Add a pinch of cayenne pepper or extra ginger.
- For Meal Prep: This soup stores well for up to 4 days in the fridge.
Notes
Visited 1 times, 1 visit(s) today