Carrot Soup with Curry and Ginger

5 from 2 votes

The carrot soup recipe is an easy way to make "something out of nothing"! Soups are a fantastic alternative, when you don't want to slave over a meal, and you want something delicious!

As we head into fall and winter, recipes like this, is something you definitely need to have in your repitoire. Quick, easy, delicous, and cheap! That is what we all want after a long cold day.

I added some Indian spices like fresh ginger, curry, and garam masala. If that isn't enough spice for you I added a jalapeño oil because I had a ton growing in the garden. You can garnish this soup any number of ways with bread, yogurt, herbs, proteins etc... I kept it simple with green onions. Cilantro would be great here too, or if you want something even better try this mint chutney

Here is the carrot soup recipe with curry and ginger, I hope you enjoy it!

Ingredients

8 people

Carrot Soup

2 lbs carrots peeled and sliced 1/8 inch thick
3/4 cup onion sliced
2 tbsp butter
2 tbsp olive oil
1 tsp salt
2 cloves garlic sliced
1 1/2 tsp ginger minced
2 tsp curry powder
1 tsp garam masala
5 cups chicken stock or water
3 tbsp cream
1 tsp salt plus more if need be

Garnish

2 tbsp green onion chopped
2 tbsp jalapeno oil

Red Jalapeño oil

4 whole red jalapeno pepper
1 1/4 cup vegetable oil
1/2 tsp salt

Nutritional information

Calories: 283kcalCarbohydrates: 146gProtein: 42gFat: 307gSaturated Fat: 237gCholesterol: 98mgSodium: 8171mgPotassium: 4400mgFiber: 30gSugar: 68gVitamin A: 152335IUVitamin C: 73mgCalcium: 411mgIron: 7mg

Prep Time 10

Cook Time 30

Total Time 40

Servings 8 people

For the carrot soup

In a medium soup on medium heat add butter, oil, carrots, onion, and 1 tsp of salt. Stir everything together and place a lid on top of the soup pot. Cook for 5-7 minutes shaking the pot occasionally with the lid still on to move things around.
After about 7 minutes add the spices, garlic, and ginger. Cook for another 2 minutes and then add the chicken stock or water. Bring to a boil (lid off), add a pinch of salt, turn down to a simmer, cover and cook for about 30 minutes.
After about 30 minutes, take the lid off add the cream and stir in. Then transfer everything to your vitamix and puree until smooth. Season with salt and set aside to keep warm

For the red jalapeno oil

Simply place jalapenos and oil into a vita mix and puree for 30-45 seconds. Season with salt and set aside for later. (store in a refridgerator)

To finish

Simply ladle the soup in each bowl. Top with green onions and jalapeno oil (other options could include yogurt, vegetables, herbs etc..). Serve and enjoy!