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Spicy Carrot Soup with Ginger and Curry

12 INGREDIENTS • 15 STEPS • 1HR

Spicy Carrot Soup with Ginger and Curry

Recipe

5.0

2 ratings
To recover from the over-indulgence of the holidays, we needed some light and healthy food; yet the cooler weather had us craving something warm and satisfying. With the warming spices of curry, ginger, and smoked paprika, this carrot soup fills all of those needs.
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To recover from the over-indulgence of the holidays, we needed some light and healthy food; yet the cooler weather had us craving something warm and satisfying. With the warming spices of curry, ginger, and smoked paprika, this carrot soup fills all of those needs.
author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

1HR

Total Time

$0.35

Cost Per Serving

Ingredients

Servings
8
us / metric
Carrot
12 cups
Carrots, chopped
Onion
1
Medium Onion, chopped
Garlic
3 cloves
Garlic, chopped
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Ground Ginger
1 tsp
Ground Ginger
Hot Curry Powder
1 tsp
Hot Curry Powder
Sweet Curry Powder
1 tsp
Sweet Curry Powder
Smoked Paprika
1 tsp
Smoked Paprika
Water
to taste
Water
Lemon
1
Lemon, zested, juiced
White Bread
2 slices
White Bread, torn
Salt
2 tsp
Salt
or to taste

Nutrition Per Serving

VIEW ALL
Calories
197
Fat
6.1 g
Protein
4.1 g
Carbs
34.3 g
Love This Recipe?
Add to plan
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Spicy Carrot Soup with Ginger and Curry
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author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

Cooking Instructions

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step 1
Chop the Carrots (12 cups).
step 2
Chop the Onion (1).
step 3
Chop the Garlic (3 cloves).
step 4
Heat Extra-Virgin Olive Oil (3 Tbsp) in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic. Stir and cook for about 5 minutes.
step 4 Heat Extra-Virgin Olive Oil (3 Tbsp) in a large Dutch oven or stock pot over medium heat. Add chopped carrots, onion, and garlic. Stir and cook for about 5 minutes.
step 5
Add Ground Ginger (1 tsp), Sweet Curry Powder (1 tsp), Hot Curry Powder (1 tsp), Smoked Paprika (1 tsp) and Salt (2 tsp). Stir to coat vegetables and cook for an addition 2-3 minutes.
step 6
Add enough Water (to taste) to completely cover the vegetables. Increase heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
step 6 Add enough Water (to taste) to completely cover the vegetables. Increase heat to high until it comes to a boil, then reduce to a simmer over low-medium heat.
step 7
Cover and cook for about 30 minutes, or until the vegetables are very soft.
step 8
Remove from heat and allow to cool until safe to handle, at least 15 minutes.
step 9
Zest the Lemon (1).
step 10
Once zested, squeeze juice from the lemon.
step 10 Once zested, squeeze juice from the lemon.
step 11
Stir lemon zest and juice into the pot.
step 12
Tear White Bread (2 slices) into pieces and discard the crusts.
step 13
Puree soup in a blender in batches. For each batch, add bread pieces and blend until desired consistency. Add extra Water (to taste) to the blender if needed to blend properly.
step 13 Puree soup in a blender in batches. For each batch, add bread pieces and blend until desired consistency. Add extra Water (to taste) to the blender if needed to blend properly.
step 14
Transfer the blended soup to a large bowl and then recombine all of the batches together in the pot. Adjust salt and seasonings to taste.
step 14 Transfer the blended soup to a large bowl and then recombine all of the batches together in the pot. Adjust salt and seasonings to taste.
step 15
Warm the soup over low heat before serving.
step 15 Warm the soup over low heat before serving.

Tags

Appetizers
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Indian
Vegetables
Soups & Stews
Winter
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