Spiced Carrot Soup

Spiced Carrot Soup with ginger, cumin and curry powder. A delicious, healthy & vegan soup!
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Spiced Carrot Soup is healthy, delicious & vegan! This soup is spiced with little cumin & curry powder and will become your new favorite!

Spiced Carrot Soup

Happy Monday! How was your Valentine’s Day weekend? Did anything special? Baked something? I hope you guys did bake something from my blog. I baked so much before for my blog that I actually didn’t bake anything on the 14th! That’s what always happens with me and I know all my blogger friends would understand this. We always have to prepare in advance and by the time the actual occasion is there, you are like I am done with this! Ha! My hubby cooked lunch for us and it was awesome, I don’t think there could have been a better way to celebrate!

Now that we are done with desserts for a bit, let’s focus on simple food. You know the kind of food that you can eat everyday and not get bored. Yes this spiced carrot soup is exactly that. And it’s vegan too!

Vegan Carrot Soup

I make this carrot soup pretty regularly, actually I make soups very often these days and the no.1 reason for that is not the weather but my immersion blender! Seriously I don’t know how was I living without one till now! I am so much in love with my immersion blender, it has made my life so much easier and ever since I got it, I am on a soup making spree. If you guys don’t have an immersion blender, you seriously don’t know what you are missing out in life. You really need one!

Vegan Spiced Carrot Soup

Anyway my love for immersion blender aside, let’s talk about this soup. This spiced carrot soup is really easy to make. All you have to do is saute some ginger and onion and then add carrots. Add coconut milk, water and cook carrots till they are soft and done and then add spices and blend. And that’s it, your delicious and healthy carrot soup is ready in no time. I actually had a spiced carrot soup for the very first time at Whole Foods. I think they call it Thai Ginger Soup? I remember I loved it so much then and ever since I wanted to make one at home. My spiced carrot soup is definitely inspired from that soup! I hope you guys like it and give it a try!

 

Method

Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add chopped ginger and onion. Saute for 2 minutes or till the raw smell of the onion goes away.

Add diced carrots, some salt and mix. Cook for 2 minutes.

Now add coconut milk, cumin powder, curry powder, cayenne pepper and mix till everything is combined. Also add water and cover the pan.

Vegan Spiced Carrot Soup Recipe-Step-1

Let the carrots cook for 15-20 minutes or till they are very soft and completely cooked.

At this point puree the soup using immersion blender or wait for the mixture to cool down a bit and then puree in your regular blender. Also adjust the seasoning at the point. You might want to add more salt or cumin or cayenne! Also add little sugar if you want, this is optional.

Once the soup is pureed, simmer for another 5 minutes and then squeeze in some lemon juice. Vegan Spiced Carrot Soup Recipe-Step-2

Sprinkle some cumin & curry powder on top (optional) and serve the spiced carrot soup hot with bread sticks or any other bread of your choice!

Spiced Carrot Soup

* Garnish the soup with some fresh cilantro, rosemary or chives. I had none when I made this but you must do it!

* Adjust the consistency of the soup to preference. Add less water for a thicker soup.

* Adjust the spices to taste. I ended up adding extra 1/4 teaspoon of cumin but that’s just me.

Spiced Carrot Soup

Manali
Spiced Carrot Soup with ginger, cumin and curry powder. A delicious, healthy & vegan soup!
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine World
Servings 2
Calories 406 kcal

Ingredients

  • 400 grams carrot diced [around 5-6 large carrots]
  • 2 teaspoons chopped ginger
  • 1 small red onion roughly chopped
  • 2 tablespoons olive oil
  • 3/4 teaspoon cumin powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coconut milk
  • 1/2 teaspoon sugar optional
  • 2-3 cups water
  • 1-2 teaspoons lemon juice
  • salt to taste

To serve

  • freshrosemary/chives
  • cumin powder to sprinkle (optional)
  • curry powder to sprinkle (optional)

Instructions
 

  • Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add chopped ginger and onion. Saute for 2 minutes or till the raw smell of the onion goes away.
  • Add diced carrots, some salt and mix. Cook for 2 minutes.
  • Now add coconut milk, cumin powder, curry powder, cayenne pepper and mix till everything is combined. Also add water and cover the pan.
  • Let the carrots cook for 15-20 minutes or till they are very soft and completely cooked.
  • At this point puree the soup using immersion blender or wait for the mixture to cool down a bit and then puree in your regular blender. Also adjust the seasoning at the point. You might want to add more salt or cumin or cayenne! Also add little sugar if you want, this is optional.
  • Once the soup is pureed, simmer for another 5 minutes and then squeeze in some lemon juice.
  • Sprinkle some cumin powder and curry powder on top (optional), garnish with fresh rosemary/chive and serve the spiced carrot soup hot with bread sticks or any other bread of your choice!

Nutrition

Calories: 406kcalCarbohydrates: 28gProtein: 4gFat: 32gSaturated Fat: 18gSodium: 167mgPotassium: 906mgFiber: 6gSugar: 12gVitamin A: 33515IUVitamin C: 17.7mgCalcium: 108mgIron: 4mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Spiced Carrot Soup

Vegan Spiced Carrot Soup Collage

50 thoughts on “Spiced Carrot Soup

  1. Looks great but 400 calories is a lot for a cup of soup.any suggestions for decreasing the calories

    1. It’s not exactly a soup. the total soup that is made will serve 2 generous portions. The calories of each serving is 400 (and this is most likely more than 1 cup/8oz). Also, this is calculated automatically by a plugin and an estimate. so keep that in mind.

  2. I LOVE this soup and have made it 4 times this winter. I’m hungry for it today, so I intend to make another batch, even though it’s 29°C. Thank you for this fantastic recipe!

  3. Made both your carrot soups. Excellent! A perfect use for the 10 pounds of carrots I found in my possession. Also my son hates cooked carrots always has I held out no hope that he would even try it. (I think him seeing that I was using your site, did the trick as I have cooked quite a few recipes from here)But he did and declared it delicious. In fact everyone who has tried it really likes it! Thanks for the great work and detailed instructions something I value especially when I’m cooking outside of my culture.

  4. I really loved the simplicity and passion you show in every item you put-up in the blog..A little story to start with followed by facts/myths/corrections and then recipe..I should say you found a perfect way to tell the recipe..I just started with Tea Risk recipe and ended reading many other recipes..I would keep looking into it regularly from now on..

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