Curried Carrot Ginger Soup

Name: Curried Carrot Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 large yellow onion, roughly chopped; 1.5 lbs carrots, roughly chopped; 3 garlic cloves, minced; 2 tsp fresh ginger, peeled, grated; 2 tsp curry powder; 1/2 tsp ground cumin; 3 cups low-sodium vegetable broth; 1 can light coconut milk (13.5 oz); 2 tbsp fresh lime juice; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A silky, warming soup of roasted carrots blended with fresh ginger, warming curry spices, and light coconut milk. Low in sodium and naturally sweet from the carrots, it is both comforting and nourishing.

40 minEasyServes 4160 cal/serving

IndianSoupBlenderDASHVeganPaleoWhole30Low CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumCorn-Free

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Ingredients

2 tbsp olive oil
1 large yellow onion, roughly chopped
1.5 lbs carrots, roughly chopped
3 garlic cloves, minced
2 tsp fresh ginger, peeled, grated
2 tsp curry powder
1/2 tsp ground cumin
3 cups low-sodium vegetable broth
1 can light coconut milk (13.5 oz)
2 tbsp fresh lime juice
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large roughly chopped yellow onion and cook, stirring occasionally, for 5 minutes until softened.
2

Add 3 minced garlic cloves, 2 tsp peeled, grated fresh ginger, 2 tsp curry powder, and 1/2 tsp ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
3

Add 1.5 lbs roughly chopped carrots and 3 cups low-sodium vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the carrots are completely tender.
4

Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender, venting the lid carefully.
5

Stir in 1 can light coconut milk (13.5 oz) and 2 tbsp fresh lime juice. Return to low heat and warm through for 2 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Serve hot.

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Questions

How long does Curried Carrot Ginger Soup take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 3 (20 minutes): "Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the carrots are completely tender."

How do I know when Curried Carrot Ginger Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until the carrots are completely tender.

What can I use instead of coconut milk in Curried Carrot Ginger Soup?

The entry for Curried Carrot Ginger Soup calls for 1 can light coconut milk (13.5 oz). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

How many carbs are in Curried Carrot Ginger Soup?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 160 calories, with 4 g protein and 8 g fat, plus 3 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Curried Carrot Ginger Soup?

Refrigerate Curried Carrot Ginger Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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