Feb 15, 2016, Updated Jan 02, 2018
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!
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!
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.
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. 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!
- 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
title: “Spiced Carrot Soup " ShowToc: true date: “2024-09-13” author: “John Robison”
Feb 15, 2016, Updated Jan 02, 2018
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!
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!
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.
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. 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!
- 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
