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    Healthy and Easy: Curried Carrot Ginger Soup

    February 25, 2020 by Suzie J. Leave a Comment

    Jump to Recipe Print Recipe

    Indulge in the rich and warming flavors of this curried carrot ginger soup! This velvety smooth soup is made with fresh, carrots and a blend of fragrant spices, including ginger and curry. The curry adds a delicious depth of flavor and a hint of heat that will leave your taste buds tingling. Delicious, packed with nutrients, and the perfect soup for a cold day!

    Carrot soup in a bowl topped with pumpkin seeds and drizzled with olive oil.this …
    Contents hide
    1 Why Curried Carrot Ginger Soup Is the Ultimate Comfort Food
    2 Ingredients You'll Need
    3 How to Make Homemade Carrot Ginger Soup with Curry from Scratch
    4 Top Tips for Making Carrot Ginger Soup
    5 Freezing and Storage Instructions
    6 📖 Recipe

    Why Curried Carrot Ginger Soup Is the Ultimate Comfort Food

    The ginger and curry powder in this soup give this healthy classic a warm and spicy background. Not only is this soup delicious, but it's vegan and gluten-free. This soup warms not only the body, but also the soul!

    This soup is finished with toasted pumpkin seeds and a nice, grassy olive oil. The pumpkin seeds add texture, and the olive oil adds fresh grassy notes to complement the sweet carrot and curry flavors.

    If you're looking for a soup that's a little richer, try Loaded Poblano and Potato Soup for more comfort food goodness.

    Ingredients You'll Need

    • 3 pounds Carrots chopped into 1 inch pieces
    • 4 cups Chopped White Onion
    • ¼ cup Chopped Fresh Ginger
    • 2 tablespoon Chopped Fresh Garlic
    • 2 cups Water
    • 2 teaspoon Curry Powder
    • 12 oz Coconut Milk, Canned Organic, full fat
    • 2 teaspoon salt or to taste
    • ½ teaspoon black pepper
    • 1 tablespoon coconut oil
    • Toasted Pumpkins Seeds for garnish
    • 1 teaspoon olive oil for garnish, drizzled

    How to Make Homemade Carrot Ginger Soup with Curry from Scratch

    Carrots and onions in a stock pot while making carrot ginger soup.
    • In a Dutch oven, heat coconut oil over medium heat.
    • Add diced onion and ½ teaspoon of salt. Sauté for about 7 minutes or until onions are translucent.
    • While the onion is cooking, cut the carrots into 1-inch pieces, and discard the stems.
    • After the onions are translucent, add carrots and stir. Cook over medium heat for 10 minutes, stirring occasionally.
    • Add 2 cups of water to the carrot mixture. Cover and bring to a boil.
    • Once it's boiling, reduce the heat to simmer and cook for 20-30 minutes or until the carrots are softened and fork-tender. Then, stir in the coconut milk.
    • Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Use a separate bowl to keep the blended soup separate from the unblended mixture.
    • Return the blended soup to the Dutch oven, add the remaining
    • salt and curry powder. Allow the soup to simmer on low for another 10 minutes.
    • Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil.

    Top Tips for Making Carrot Ginger Soup

    *If you are not a fan of curry, you can skip the curry altogether - add a pinch more salt instead.

    *Blend the soup for a few minutes in the blender, until the soup is very creamy. This is what will give your soup a nice, silky texture.

    *Be careful when blending a hot soup! Blend in a few batches, don't fill the blender too full and always start the blender on the lowest speed and slowly increase to a higher speed to prevent splattering.

    Freezing and Storage Instructions

    Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.

    If you don't intend to eat the soup within 3-5 days, you can freeze it for later use. 

    The soup can be stored in the freezer for up to 3 months.

    📖 Recipe

    Carrot soup in a bowl topped with pumpkin seeds and drizzled with olive oil.

    Curried Carrot & Ginger Soup

    This soup is a nutritious and delicious option for the colder months, packed with essential vitamins and minerals to help nourish both your body and mind.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Low Calorie
    Keyword: Easy Lunches, Healthy Eating, healthy soups, healthy winter soups, vegan, Whole 30
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 people
    Calories: 287kcal

    Ingredients

    • 3 pounds Carrots chopped into 1 inch pieces
    • 4 cups Chopped White Onion
    • ¼ cup Chopped Fresh Ginger
    • 2 tablespoon Chopped Fresh Garlic
    • 2 cups Water
    • 2 teaspoon Curry Powder
    • 12 oz Coconut Milk, Canned Organic, full fat
    • 2 teaspoon salt or to taste
    • ½ teaspoon black pepper
    • 1 tablespoon coconut oil
    • Toasted Pumpkins Seeds for garnish
    • 1 teaspoon olive oil for garnish, drizzled
    Prevent your screen from going dark

    Instructions

    • In a Dutch oven, heat coconut oil over medium heat.
    • Add diced onion and ½ teaspoon of salt. Sauté for about 7 minutes or until onions are translucent.
    • While the onion is cooking, cut the carrots into 1-inch pieces, and discard the stems.
    • After the onions are translucent, add carrots and stir. Cook over medium heat for 10 minutes, stirring occasionally.
    • Add 2 cups of water to the carrot mixture. Cover and bring to a boil. Once it's boiling, reduce the heat to simmer and cook for 20-30 minutes or until the carrots are softened and fork-tender.
    • Then, stir in the coconut milk. Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Use a separate bowl to keep the blended soup separate from the unblended mixture.
    • Return the blended soup to the Dutch oven, and add the remaining salt and curry powder. Allow the soup to simmer on low for another 10 minutes.
    • Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil.

    Recipe Notes

    If you are not a fan of curry, you can skip the curry altogether - add a pinch more salt instead.
    Blend the soup for a few minutes in the blender, until the soup is very creamy. This is what will give your soup a nice, silky texture.
    Be careful when blending a hot soup! Blend in a few batches, don't fill the blender too full and always start the blender on the lowest speed and slowly increase to a higher speed to prevent splattering.
    Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.
    If you don't intend to eat the soup within 3-5 days, you can freeze it for later use. 
    The soup can be stored in the freezer for up to 3 months.
     

    Nutrition

    Calories: 287kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 951mg | Potassium: 1053mg | Fiber: 9g | Sugar: 15g | Vitamin A: 37898IU | Vitamin C: 23mg | Calcium: 122mg | Iron: 3mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!
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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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