Spiced Carrot Ginger Soup

I’m not so keen on soups and generally stay away from them. I should rather say I was, because lately I’m trying out different soups and quite liking them! With the temperatures dropping, there is something comforting about slurping a bowl of warm soup with some bread. Today I’m sharing a healthy and delicately spiced soup with carrot and ginger.

This hearty low-fat soup is packed full of vitamins and antioxidants, and helps boosts your immune system. The soup has a creamy texture even without the adding any cream or milk. The addition of lime or lemon juice at the end elevates the flavors of the soup. This spiced carrot ginger soup is very light and along with bread will make a filling meal. Let’s see how to make this scrumptious soup.

Spiced Carrot Ginger Soup

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Servings 3

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 bay leaf
• 1 medium onion chopped
• 2 garlic cloves chopped
• 1 celery stick chopped
• 1 ½- inch ginger piece chopped
• 3 large carrots chopped
• ⅛ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp red chilly powder
• 3 cups vegetable stock / water
• Salt to taste
• Pepper to taste
• 1 tsp lime / lemon juice

Instructions

• In a large pot, heat olive oil and butter. Add bay leaf and saute for 30 seconds. Then add onion, garlic, celery and fry till they turn soft.
• Add ginger, carrot and fry for 3-4 minutes. Then add turmeric powder, cumin powder, coriander powder, red chilly powder and fry for another 1-2 minutes.
• Now add 2 cups of vegetable stock or water and bring to boil. Once it comes to boil, simmer and cook for 25-30 minutes or until carrots are soft.
• Remove the bay leaf. Using a stick blender, blend the soup until it becomes smooth. Or transfer to blender and blend in batches until smooth.
• Return the soup to the heat and add remaining stock, salt and pepper. Simmer the soup to the desired consistency. Lastly stir in the lime juice.

Notes

• The soup is little spicy from the ginger, red chilly powder and pepper. If you want less spice, reduce the ginger and skip the red chilly powder.
• If the soup is too thick, add more stock or water and adjust to your desired consistency.
• You can skip the butter and use olive oil instead.

Course: Soup

Cuisine: Indian