Curried Carrot & Ginger Soup is delicious, silky, spicy and super healthy. I can honestly say, you will crave this soup again and again. AND, the best part is how amazing you will feel after eating it.
The ginger and curry powder in this soup create a warming and spicy backdrop to this healthy classic dish. Not only is this soup delicious, it's vegan and gluten free. This soup warms not only the body, but also the soul!
Now, not only I do enjoy making my food pretty, I also enjoy making my food flavorful. (Ummm, I'm still working on my photography skills...hopefully they get better in time!) 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 compliment the sweet carrot and curry flavor.
A couple pro tips when making this 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.
Curried Carrot & Ginger Soup
- 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
- Chop onion and saute onion in the coconut oil in dutch oven over medium heat until onions are translucent (about 7 minutes).
- Add ½ teaspoon of salt to onions while they are cooking.
- While the onion is cooking, cut carrots into 1 inch pieces. Discard stems.
- After onions are translucent, add carrots and stir and cook over medium heat for 10 minutes, stirring occasionally.
- Chop garlic and ginger and add to the carrots with 1 teaspoon salt and ½ teaspoon pepper.
- Saute for another 3 minutes.
- Add 2 cups of water to the carrot mixture. Cover and bring to a boil.
- After boiling, reduce to simmer and cook for 20 - 30 minutes or until 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.) The longer you blend the mixture, the smoother and creamier the soup will become. Blend to your desired consistency.
- After all the soup has been blended, return to the dutch oven.
- Add the remaining salt and curry powder. Allow the soup to simmer on low another 10 minutes.
- If desired, top with toasted pumpkin seeds and olive oil.. Enjoy!