Spiced Carrot and Ginger Soup

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

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

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

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

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

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

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.

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