Spicy Carrot Soup
Dive into a bowl of vibrant and velvety Spicy Carrot Soup, a recipe that balances the natural sweetness of tender carrots with a kick of warming spices like cumin, coriander, and red chili flakes. Creamy coconut milk infuses richness, while fresh ginger and a splash of lemon juice add a zesty, invigorating finish. This comforting soup is not only easy to make in under 45 minutes but also packed with immune-boosting nutrients. Perfect for cozy weeknight dinners or as a starter for gatherings, it’s finished with a fragrant cilantro garnish for a burst of freshness. Serve this gluten-free and dairy-free delight with a side of crusty bread or keep it light for a satisfying, wholesome meal.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium onion
- 2 large garlic cloves
- 1 tablespoon ginger
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Peel and chop the carrots into small chunks. Dice the onion and mince the garlic and ginger.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic, ginger, red chili flakes, cumin powder, and coriander powder. Stir and cook for 1 minute, allowing the spices to release their aroma.
Stir in the chopped carrots and cook for another 2-3 minutes to coat them in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the carrots are tender.
Using an immersion blender (or transferring the mixture to a countertop blender in batches), carefully blend the soup until smooth and creamy.
Return the soup to the pot if needed, and stir in the coconut milk. Season with salt and black pepper. Heat gently for 5 minutes, but do not let it boil.
Before serving, add a splash of lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
Ladle the soup into bowls. Garnish with fresh cilantro and an extra pinch of red chili flakes, if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 56.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3592 mg | 76% | |
*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.
