Carrot Soup Indienne
Indulge in the vibrant flavors of "Carrot Soup Indienne," a comforting, spice-infused dish that transports your taste buds straight to India! This velvety soup combines sweet, earthy carrots with the aromatic warmth of cumin, coriander, turmeric, and a hint of cayenne. Infused with creamy coconut milk and brightened with fresh ginger and tangy lime juice, it strikes the perfect balance between richness and zest. Quick to prepare in under an hour, this wholesome recipe is the ultimate cozy weeknight meal or appetizer for a crowd. Garnished with fresh cilantro and best paired with crusty bread or naan, this vegan and gluten-free soup makes for a nourishing and flavorful dining experience.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 large onion
- 3 garlic cloves
- 2 teaspoons ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
Peel and chop the carrots into small rounds. Finely chop the onion and garlic. Grate or mince the ginger.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 5 minutes until soft and translucent.
Add the garlic and ginger to the pot and sauté for another 2 minutes, stirring frequently.
Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices and release their aroma.
Add the chopped carrots to the pot and stir to coat them in the spices.
Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, or until the carrots are tender.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender or transfer it in batches to a standing blender to puree until smooth.
Return the soup to the pot and stir in the coconut milk. Heat gently over low heat, but do not boil.
Season the soup with salt, black pepper, and lime juice to taste. Adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with crusty bread or naan on the side.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 59.8 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
