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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and chop the carrots into small pieces. Dice the onion, mince the garlic, and grate the ginger.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.

Step 3

Stir in the garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, ground coriander, and cayenne pepper to the pot. Stir well to coat the aromatics with spices.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve hot, garnished with fresh cilantro and a pinch of red chili flakes for an extra kick.

Nutrition Facts

Serving size	(1645.6g)

Amount per serving	% Daily Value*
Calories	905.3

Total Fat 38.7g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4906.4mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 46.6g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 357.1mg	0%
Iron 9.0mg	0%
Potassium 3453.9mg	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: 36.7%

Protein: 9.9%

Carbs: 53.4%