Spiced Carrot Ginger Soup
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.