Indian Spiced Carrot Soup with Ginger
Warm up your soul with a bowl of Indian Spiced Carrot Soup with Ginger, a vibrant and aromatic dish that combines the natural sweetness of carrots with the bold flavors of turmeric, cumin, coriander, and a hint of red chili for a touch of heat. Infused with fresh ginger and garlic, this creamy, velvety soup is enriched with silky coconut milk for a luscious texture. The bright notes of lemon juice and a garnish of fresh cilantro elevate each spoonful, making it a perfectly balanced meal. Quick to prepare in just 45 minutes and ideal for cozy nights, this vegan and gluten-free recipe is a delightful way to enjoy a comforting homemade meal with an Indian-inspired twist. Serve it with warm naan or crusty bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 500 grams carrots
- 1 medium onion
- 1 tablespoon fresh ginger
- 2 pieces garlic cloves
- 750 milliliters vegetable broth
- 200 milliliters coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons red chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- optional bread or naan for serving
Instructions
Peel and dice the carrots into small chunks. Finely chop the onion, garlic, and ginger.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the garlic, ginger, turmeric, cumin, coriander, and red chili powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the diced carrots to the pot and mix well to coat them in the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the carrots are tender when pierced with a fork.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender (or transferring it to a countertop blender in batches), blend the soup until smooth and creamy.
Return the soup to the pot and stir in the coconut milk. Heat it over low heat for 2-3 minutes, but do not let it boil.
Season the soup with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with bread or naan if desired.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 58.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3670 mg | 78% | |
*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.
