Silky Spicy Carrot Soup
Warm up with a bowl of Silky Spicy Carrot Soup, a vibrant and comforting dish that perfectly balances creamy textures with bold, aromatic spices. Made with sweet, tender carrots, fragrant garlic and ginger, and a medley of ground cumin, coriander, and cayenne pepper, this velvety soup delivers a delightful depth of flavor with just the right amount of heat. Coconut milk adds a luscious creaminess, while a splash of fresh lemon juice brightens every spoonful. Finished with a sprinkle of cilantro and red chili flakes, this easy-to-make soup is not only gluten-free and vegan but also a versatile option for a cozy weeknight dinner or an elegant appetizer. Ready in just 45 minutes, it’s a healthy, nutrient-packed recipe you’ll turn to again and again!
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 inch ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 4 cups vegetable broth
- 0.5 cup coconut milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 pinch red chili flakes
Instructions
Peel and chop the carrots into small pieces. Dice the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to coat the aromatics with spices.
Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 20-25 minutes, or until the carrots are very tender.
Remove the pot from the heat. Allow the soup to cool slightly, then use an immersion blender to puree the soup until smooth. Alternatively, puree the soup in batches using a countertop blender.
Return the soup to the pot and stir in the coconut milk, lemon juice, salt, and black pepper. Heat gently over low heat, adjusting seasoning as needed.
Serve hot, garnished with fresh cilantro and a pinch of red chili flakes for an extra kick.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 825 mg | 18% | |
*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.
