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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel and chop the carrots into small chunks. Dice the onion and mince the garlic and ginger.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 3

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.

Step 4

Stir in the chopped carrots and cook for another 2-3 minutes to coat them in the spices.

Step 5

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.

Step 6

Using an immersion blender (or transferring the mixture to a countertop blender in batches), carefully blend the soup until smooth and creamy.

Step 7

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.

Step 8

Before serving, add a splash of lemon juice to brighten the flavors. Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls. Garnish with fresh cilantro and an extra pinch of red chili flakes, if desired.

Nutrition Facts

Serving size	(1785.6g)

Amount per serving	% Daily Value*
Calories	961.5

Total Fat 38.8g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4926.4mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 26.3g	0%
Total Sugars 56.8g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 367.8mg	0%
Iron 8.7mg	0%
Potassium 3592.5mg	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: 34.8%

Protein: 9.6%

Carbs: 55.6%