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!
Servings 6 servings
Calories 163kcal
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.
Video
Notes
- Use caution when blending. Steam expands quickly in a blender and can cause ingredients to splatter everywhere.
- Keep leftovers in the fridge and enjoy the next day or over the next 3-4 days.
- If you’re into cold soups, the spicy carrot soup is delicious when it’s chilled as well.
Nutrition
Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1918mg | Potassium: 394mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17346IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg