Description
A vibrant, Indian-inspired soup brimming with warming ginger and carrots. Creamy, subtly spicy, and perfect for a chilly evening.
Ingredients
Units
Scale
- 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