Description
A rich and flavorful Creamy Curried Carrot Ginger Soup made with a blend of aromatic spices, fresh vegetables, and coconut milk for a smooth, comforting dish perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 6 celery stalks with leaves, chopped
- 1 tablespoon extra hot curry powder
- 1 tablespoon garam masala
- 1 to 2 tablespoons salt, start with 1 and adjust to taste
- 1 teaspoon white pepper
- 10 large carrots, chopped
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Instructions
- Heat and cook aromatics: In a large pot, heat the vegetable oil over medium heat. Add the diced onions, minced garlic, minced ginger, and chopped celery. Cover and cook for about 3 minutes until softened.
- Add spices: Stir in the extra hot curry powder, garam masala, salt, and white pepper. Cook over medium heat for about 10 minutes to release the flavors.
- Cook carrots with broth: Add the chopped carrots and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 30 minutes until the carrots are very soft.
- Blend the soup: Using a blender or immersion blender, puree the soup until smooth. You can blend all or part of the soup depending on the desired texture.
- Add coconut milk and finish cooking: Return the pureed soup to the pot. Stir in the coconut milk and cook over low heat for an additional 5 minutes to combine flavors and heat through.
Notes
- Adjust sodium based on broth type; reduce added salt if using regular broth and increase if using low-sodium.
- Control soup consistency by blending partially for chunkier texture or fully for smoothness; adjust broth quantity as desired.
- For oil-free version, substitute vegetable oil with a small amount of vegetable broth when sautéing aromatics.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
