Spiced Carrot Soup

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

Spiced Carrot Soup with ginger, cumin and curry powder. A delicious, healthy & vegan soup!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 406 kcal
Author: Manali
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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

  1. 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.
  2. Add diced carrots, some salt and mix. Cook for 2 minutes.
  3. Now add coconut milk, cumin powder, curry powder, cayenne pepper and mix till everything is combined. Also add water and cover the pan.
  4. Let the carrots cook for 15-20 minutes or till they are very soft and completely cooked.
  5. 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.
  6. Once the soup is pureed, simmer for another 5 minutes and then squeeze in some lemon juice.
  7. 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 Facts
Spiced Carrot Soup
Amount Per Serving
Calories 406 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 18g 90%
Sodium 167mg 7%
Potassium 906mg 26%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 4g 8%
Vitamin A 670.3%
Vitamin C 21.4%
Calcium 10.8%
Iron 22.3%
* Percent Daily Values are based on a 2000 calorie diet.

Spiced Carrot Soup

Vegan Spiced Carrot Soup Collage

45 thoughts on “Spiced Carrot Soup

  1. Immersion blenders are life-changing. I’m glad you finally have one, Manali! This carrot soup looks so comforting and delicious for this cold weather! I never thought to use coconut milk in a soup like this and I’m totally going to try it!

  2. Haha..I totally feel the same way, Manali! When I first started blogging, I was really struggling with holidays since I was so beyond over them by the time the actual holiday arrived. I’ve gotten better with it, but I still know what you mean. I’m loving this soup, too…it sounds like the perfect lunch for a cold winter day! 🙂

  3. Lol, totally understand why you didn’t bake anything on Vday.. I didn’t either. It’s like all the holidays, by the time they actually arrive I’m already moving on to the next one! 😉 LOVE this soup, girlie! Such a pretty color and the flavors sound delicious! It’s so cold here and this sounds like the perfect way to warm up! Cheers, Manali!

  4. I totally understand Manali! It happens with me every time!Even during holidays I cook so much in advance that on the actual day all I want to do is do nothing! This soup sounds yummy and perfect for cold weather!

  5. I can totally relate with baking things so far in advance! By the time the holiday is actually here I’m kind of over it haha. This spiced carrot soup looks so wonderful, Manali! The color is just gorgeous!

  6. Glad you had a nice Valentine’s Day! I actually didn’t bake a lot before Valentine’s day, but did make dessert yesterday, which I’ll share soon! This soup looks creamy and delicious! Pinned!

  7. Haha yes, I went overboard at Christmas and still have recipes saved up that I didn’t even make anything for Valentine’s Day for the blog 🙂 So sweet of your hubby to make lunch! I can’t get enough of soups lately and love the gorgeous color of this carrot soup! So bright and healthy!

  8. 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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