Creamy Curried Carrot Ginger Soup
User Reviews
5
Creamy Curried Carrot Ginger Soup
Description
Creamy Curried Carrot Ginger Soup begins by sautéing diced onion, minced garlic, ginger, and chopped celery in vegetable oil until softened. Adding curry powder, garam masala, salt, and white pepper develops the fragrant, spiced base. Carrots and vegetable broth are added and boiled, then simmered until the carrots become very tender.
Once the vegetables are soft, the soup is pureed until smooth using either a blender or immersion blender and returned to the pot. Coconut milk is stirred in, enriching the soup with creamy, tropical notes and mellowing the spices. The soup cooks briefly to meld flavors before serving.
The flavor profile balances sweet carrots and coconut with warm, intense curry spices and brightness from ginger. The texture is thick and creamy, with the soup’s smoothness contrasted by subtle spice heat and aromatic complexity. It pairs well with simple bread or on its own.
Seasoning can be adjusted depending on broth sodium content, and texture varied by blending less or more. The recipe allows for an oil-free version by substituting vegetable broth for oil during sautéing, and salt can be progressively adjusted to taste. This flexibility helps cater to different dietary preferences or textures.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion large, diced
- 3 garlic cloves, minced
- 2 tablespoons ginger minced
- 6 celery with leaves, chopped
- 1 tablespoon curry powder extra hot (regular curry will work
- 1 tablespoon garam masala
- 1 to 2 tablespoons salt start with one and increase by preference
- 1 teaspoon white pepper black will work
- 10 carrot large, chopped
- 4 cups vegetable broth
- 1 coconut milk ~13.5-ounce can
Instructions
- In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
- Add the curry, garam masala, salt and pepper. Cook over medium heat for about 10 minutes.
- Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes, until carrots are very soft.
- When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
- When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.
Notes
- Adjust salt depending on whether broth is low or regular sodium.
- Control soup thickness by varying broth amount and blending extent; partial blending yields a chunkier texture.
- For oil-free preparation, substitute vegetable broth for oil in the initial cooking step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1931mg | 80% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 20409IU | 408% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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