Spicy Carrot Soup2012-10-31
- Servings : 6+
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
From the author, David Sterkel: Last week, my local grocery store had carrots on sale for 49 cents per pound! When I saw the price, I immediately filled bags with carrots and had no plan on what I would make. Last night, it was really cold out and I started craving soup. When I opened the refrigerator, I was hit in the face with a vat of carrots … here is what I came up with. A Spicy Carrot Soup!
From Plant-Based on a Budget: If you are a soup lover like we are, then brace yourself for a super delicious Spicy Carrot Soup recipe coming your way! It’s (very) budget-friendly, sweet, spicy, and perfect for some fall/winter cozy days with the family.
This Spicy Carrot Soup shines through its sweetness, spicy kick, and creaminess, but those are not the only reasons why we love it so much. Carrots must be one of the most affordable vegetables on the planet which makes this amazing soup a very highly rated Plant-Based on a Budget recipe.
At $0.49 a pound, carrots should always be a part of your weekly food haul, and we are happy to report that there are so many delicious plant-based dishes you can easily prepare with them. From these incredible glazed carrots, these carrot cake muffins, our crunchy edamame salad to some warming carrot cake oats for breakfast!
Immersion Blender Magic
The beauty of soup lies in its simplicity. You only need a basic large pot and you’re pretty much set. No need for fancy equipment or techniques and we are all for it, but if there’s one gadget that can turn your soup game from great to amazing is an immersion blender.
They might seem like a very optional accessory to some but when it comes to achieving a perfectly creamy or semi-chunky soup it is a fundamental need. If you’d like to play with the texture, for this Spicy Carrot Soup, you can blend only ⅔ of it and leave some yummy chunks in there. This immersion blender will also come in handy for our favorite Corn Chowder!
But don’t worry, the recipe will tell you how to blend the Spicy Carrot Soup in an upright standard blender, too.
- Large Pot
- Measuring cups
- Measuring spoons
- My favorite knives
- Garlic press
- Wooden Spoon
- Immersion blender
Photos by Alfonso Revilla
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of minced ginger
- 6 celery stalks with the leaves, chopped
- 1 tablespoon of extra hot curry powder (regular curry will work)
- 1 tablespoon of garam masala
- 1 to 2 tablespoons of salt, start with one and increase by preference
- 1 teaspoon of white pepper (black will work)
- 10 large carrots, chopped
- 4 cups of vegetable broth
- 1 (~13.5-ounce) can of coconut milk
In a large pot, heat the oil over medium heat. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
Add the curry, garam masala, salt, and pepper. Cook over medium heat for about 10 minutes.
Add the carrots and vegetable broth to the mixture. Increase temperature to high and bring to a boil. When it starts to boil, lower heat to a medium-low and cook for 20-30 minutes until carrots are very soft.
When the carrots are very soft, puree the mixture in a blender. If you have an immersion blender, you can do this in the pot.
When the vegetables are broken down, put the soup back in the pot and continue to cook on low heat. Add the can of coconut milk and cook for another 5 minutes.