Spicy Carrot Soup

Looking for an affordable and comforting dish? This spicy carrot soup is the perfect choice! It's easy and full of amazing nutrients!

Course Dinner, Lunch

Cuisine American

Keyword carrots, cold nights, curry, fall, fall foods, gf, ginger, gluten free, glutenfree, masala, plant based on a budget, plant-based, soup, spicy, vegan, vegetables, vegetarian, veggies, winter

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Calories 163kcal

Author David Sterkel

Equipment

Ingredients

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

Instructions

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.

Nutrition