Description
A vibrant and flavorful curried carrot ginger soup made with fresh carrots, aromatic spices, and zesty ginger, blended into a silky, warming dish.
Ingredients
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- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1.5 lbs carrots, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro or yogurt, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
- Stir in garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
- Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
- Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
- Stir in coconut milk, then season with salt and pepper to taste. Warm through.
- Serve hot, garnished with fresh cilantro or a swirl of yogurt if desired.
Notes
- Use full-fat coconut milk for a richer flavor or light for fewer calories.
- Add a pinch of cayenne for extra heat.
- This soup freezes well and can be made ahead for meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg