Spiced Carrot and Ginger Soup

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DifficultyBeginner

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.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
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

Spiced Carrot and Ginger Soup
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