Description
A warm and comforting creamy curried carrot ginger soup blending aromatic spices, fresh vegetables, and rich coconut milk for a flavorful, smooth, and nourishing meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons minced ginger
- 6 celery stalks with leaves, chopped
- 10 large carrots, chopped
Spices & Seasoning
- 1 tablespoon extra hot curry powder
- 1 tablespoon garam masala
- 1 to 2 tablespoons salt, start with one and increase by preference
- 1 teaspoon white pepper
Liquids & Fats
- 2 tablespoons vegetable oil
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
Instructions
- Heat and sauté aromatics: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add diced onion, minced garlic, minced ginger, and chopped celery. Cover and cook for about 3 minutes until softened and fragrant.
- Add spices and cook: Stir in 1 tablespoon extra hot curry powder, 1 tablespoon garam masala, 1 to 2 tablespoons salt (start with 1 tablespoon), and 1 teaspoon white pepper. Cook over medium heat for about 10 minutes to toast the spices and enhance their flavors.
- Add carrots and broth, then simmer: Add the chopped carrots and 4 cups of vegetable broth to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and simmer uncovered for 30 minutes until the carrots are very soft.
- Puree the soup: Using a blender or immersion blender, puree the soup until smooth. If using a traditional blender, puree in batches for safety. Return the pureed soup to the pot.
- Finish with coconut milk: Stir in the entire 13.5-ounce can of coconut milk and continue cooking over low heat for another 5 minutes to heat through and blend the flavors.
Notes
- Adjust salt to taste depending on whether you use regular or low-sodium vegetable broth.
- Control soup consistency by adjusting the amount of broth and how much you puree; blending only two-thirds results in a chunkier texture.
- For an oil-free version, substitute the vegetable oil with a splash of vegetable broth when sautéing the aromatics.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
