Spiced Carrot Soup
Warm up your soul with this velvety spiced carrot soup, a perfect comfort dish brimming with aromatic flavors and wholesome goodness. Made with tender carrots, fragrant garlic, and freshly grated ginger, this recipe is elevated by a delicate blend of ground coriander, cumin, and turmeric for a rich, warming spice profile. Simmered to perfection in vegetable stock and finished with creamy coconut milk, this soup strikes the ideal balance between vibrant flavors and silky texture. Ready in just 45 minutes, this one-pot wonder is as easy as it is satisfying. Serve it piping hot, topped with fresh parsley or cilantro for a burst of color and freshness. Naturally vegan and gluten-free, this nourishing carrot soup makes a delightful starter or light meal that’ll have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 6 cups carrots, peeled and sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- black pepper, to taste
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the sliced carrots and cook for 3-4 minutes, allowing them to slightly soften.
Sprinkle the ground coriander, cumin, and turmeric over the carrots, stirring well to coat them in the spices.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the carrots are completely tender.
Using an immersion blender or working in batches with a stand blender, puree the soup until smooth and creamy.
Return the soup to the pot, stir in the coconut milk, and heat gently over low heat. Add salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley or cilantro.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5471 mg | 238% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 87.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5890 mg | 125% | |
*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.
