The natural sweetness of carrots spiked with fresh ginger and hint of ground cumin with a dash of red chilli powder makes this a delicious soup. Add a ladle of cream, milk, or Greek yogurt and the yellow velvety, creaminess of the soup will steal your heart away.
You will love this even more on cold winter nights or on rainy days. A good remedy for your sore throat too, the ginger will help you clear the congestion. Enjoy this beautiful carrot soup alone or with crackers, it is going to be memorable one.
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Spicy Carrot Ginger Soup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
A vibrant, Indian-inspired soup brimming with warming ginger and carrots. Creamy, subtly spicy, and perfect for a chilly evening.
Ingredients
- 2 cups (473 ml) Carrots
- 0.75 cups (177 ml) Onion / Spring onion
- 2 tsp Ginger
- 2-3 tbsp Cream / Yogurt
- 1 Bay leaf
- 0.5 tsp Cumin powder
- 0.5 tsp or more Red chilli powder
- Salt
- 1 tbsp (15 ml) Olive oil
- Cilantro
- 3 cups (709 ml) Vegetable stock or water
Instructions
- Heat the oil in a soup pot.
- Add the onions or spring onions and ginger; sauté until softened, but do not brown.
- Add the carrots, salt, bay leaf, cumin, and red chili powder; sauté for a couple of minutes.
- Add the vegetable stock or water, lower the heat, and cook for 15 to 20 minutes, or until the carrots are tender.
- Remove the bay leaf.
- Blend the soup with an immersion blender or standing blender until creamy and thick.
- Return the soup to low heat and gently reheat; do not boil.
- Check the seasonings and add cream or yogurt.
- Whisk until well combined.
- Ladle the soup into bowls and garnish with cilantro leaves or ginger sticks. Serve warm.
Notes
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- To adjust the spice level, start with 0.5 tsp red chili powder and add more to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Should I roast the carrots before adding them to the soup?
Roasting is optional but adds depth. You can also simmer raw carrots directly in broth until tender, which keeps the prep quicker while still letting the ginger come through.
How much ginger is too much for this soup?
Start with a tablespoon of fresh grated ginger per pound of carrots, then taste and adjust. Fresh ginger is sharper than ground, so add it gradually if you want a milder heat.
Can I make this soup ahead of time?
It keeps well in the fridge for up to 4 days and freezes for up to 3 months. Blend after reheating if needed, and add a bit of broth to loosen the texture.
