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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 optional bread or naan for serving

Directions

Step 1

Peel and dice the carrots into small chunks. Finely chop the onion, garlic, and ginger.

Step 2

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.

Step 3

Stir in the garlic, ginger, turmeric, cumin, coriander, and red chili powder. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 4

Add the diced carrots to the pot and mix well to coat them in the spices.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Season the soup with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with bread or naan if desired.

Nutrition Facts

Serving size	(1710.0g)

Amount per serving	% Daily Value*
Calories	1035.6

Total Fat 39.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 4727.3mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 29.0g	0%
Total Sugars 58.6g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 430.8mg	0%
Iron 11.7mg	0%
Potassium 3669.8mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 9.6%

Carbs: 57.9%