Description
This Creamy Curried Carrot Ginger Soup is a delicious and warming dish featuring the bold flavors of curry and garam masala combined with fresh ginger and carrots. It is blended smooth with coconut milk for a rich, velvety texture, making it perfect for a comforting lunch or dinner.
Ingredients
Scale
Sauté Base
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 6 celery stalks with leaves, chopped
Spices
- 1 tablespoon extra hot curry powder
- 1 tablespoon garam masala
- 2 tablespoons salt, adjust to preference
- 1 teaspoon white pepper
Main Ingredients
- 10 large carrots, chopped
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Instructions
- Heat and sauté: In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, minced ginger, and chopped celery. Cook covered for about 3 minutes until fragrant and slightly softened.
- Add spices and cook: Stir in the curry powder, garam masala, salt, and white pepper. Cook uncovered over medium heat for about 10 minutes, allowing the spices to release their aroma.
- Add carrots and broth, boil and simmer: Add the chopped carrots and vegetable broth to the pot. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes or until the carrots are very soft.
- Puree the soup: Using a blender or immersion blender, puree the soup until smooth. For a chunkier texture, blend only two-thirds of the soup.
- Add coconut milk and finish cooking: Return the pureed soup to the pot and cook over low heat. Stir in the coconut milk and cook for an additional 5 minutes to allow the flavors to meld.
Notes
- Adjust salt to taste depending on whether you’re using regular or low-sodium vegetable broth.
- Modify the soup consistency by varying the amount of broth and the extent of blending; less blending yields a chunkier soup.
- For an oil-free version, replace the vegetable oil with a splash of vegetable broth for sautéing.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
