Curried Cream of Carrot Soup with Ginger Thyme
Indulge in the velvety goodness of Curried Cream of Carrot Soup with Ginger Thyme, a luxurious blend of earthy sweetness and vibrant spices. This creamy soup features tender carrots infused with the warming flavors of curry powder, cumin, and fresh ginger, creating a perfect harmony between spice and natural sweetness. Enhanced with a swirl of heavy cream and aromatic sprigs of thyme, this soup is both comforting and elegant. Ready in under an hour, it’s an ideal choice for a cozy weeknight dinner or an impressive starter at your next gathering. Serve it warm, garnished with fresh thyme leaves, and pair it with crusty bread for a truly satisfying meal. Perfectly balanced and irresistibly rich, this soup will captivate your taste buds with every spoonful!
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Recipe Information
Ingredients
- 6 medium carrots
- 1 small onion
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons butter
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- optional garnish: fresh thyme leaves
Instructions
Peel and chop the carrots into small chunks. Finely dice the onion and mince the garlic and fresh ginger.
In a large pot, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Add the onion to the pot and sauté for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
Sprinkle the curry powder and cumin over the onion mixture and stir for 30 seconds, allowing the spices to bloom.
Add the chopped carrots to the pot and toss to coat them in the spices. Pour in the vegetable stock and add the sprigs of thyme.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the carrots are very tender.
Remove the thyme sprigs and discard. Use an immersion blender to purée the soup directly in the pot, or transfer it in batches to a standard blender and purée until smooth. Be cautious of the hot liquid.
Return the soup to low heat and stir in the heavy cream. Season with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with fresh thyme leaves if desired. Serve warm with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6428 mg | 280% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 38.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3263 mg | 69% | |
*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.
