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RECIPE
12 INGREDIENTS 15 STEPS 1hr

Spicy Carrot Soup with Ginger and Curry

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.
Spicy Carrot Soup with Ginger and Curry Recipe | SideChef
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.
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
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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
12 cups
Carrots , chopped
1
Medium Onion , chopped
3 cloves
Garlic , chopped
3 Tbsp
Extra-Virgin Olive Oil
1/2 Tbsp
Hot Curry Powder
1/2 Tbsp
Sweet Curry Powder
to taste
Water
1
Lemon , zested, juiced
2 slices
White Bread , torn
1/2 Tbsp
or to taste
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
197
FAT
6.1 g
PROTEIN
4.1 g
CARBS
34.3 g

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 5
Add Ground Ginger (1/2 Tbsp) , Sweet Curry Powder (1/2 Tbsp) , Hot Curry Powder (1/2 Tbsp) , Smoked Paprika (1 tsp) and Salt (1/2 Tbsp) . 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 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 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 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.

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Nutrition Per Serving
Calories
197
% Daily Value*
Fat
6.1 g
8%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
34.3 g
12%
Fiber
7.5 g
27%
Sugars
11.9 g
--
Protein
4.1 g
8%
Sodium
763.8 mg
33%
Vitamin D
--
--
Calcium
88.6 mg
7%
Iron
1.5 mg
8%
Potassium
793.3 mg
17%
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