Description
A rich and creamy curried carrot ginger soup bursting with warm spices and smooth coconut milk, perfect for a comforting meal that’s both flavorful and nutritious.
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
- 2 tablespoons salt
- 1 teaspoon white pepper
- 10 large carrots, chopped
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Instructions
- Heat the aromatics: In a large pot, heat the vegetable oil over medium heat. Add diced onions, minced garlic, minced ginger, and chopped celery. Cook covered for about 3 minutes until softened and fragrant.
- Add spices: Stir in curry powder, garam masala, salt, and white pepper. Cook over medium heat for about 10 minutes to bloom the spices and deepen flavors.
- Cook carrots: Add chopped carrots and vegetable broth to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes until carrots are very soft.
- Puree the soup: Use a blender or immersion blender to puree the mixture until smooth or slightly chunky, depending on preference.
- Add coconut milk and finish: 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 combine flavors and heat through.
Notes
- Adjust the salt depending on whether you use regular or low-sodium vegetable broth.
- For a chunkier texture, blend only two-thirds of the soup.
- To make the soup oil-free, substitute the vegetable oil with a splash of vegetable broth.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
- Garnish with fresh cilantro or a squeeze of lime for extra brightness if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
