Spiced Carrot Soup is a tantalizing blend of flavours that will transport your taste buds to a world of aromatic delights. Humble carrots are elevated to new heights with the addition of fragrant lemongrass, zesty orange zest, and a carefully balanced medley of spices.
About the Recipe
If you’re craving a soul-warming soup with a punch of flavour, this Spiced Carrot Soup is a must-try. It’s a delightful fusion of familiar ingredients that come together in an unexpectedly delicious way. Trust me, you’ll be going back for seconds (or thirds.).
Why You’ll Love This Recipe
Where do I start? The aroma alone is enough to make your mouth water. But then you take that first velvety spoonful, and it’s like a party for your taste buds. The gentle heat from the chilli, the garam masala’s warmth, and the citrus’s brightness. it’s a flavor experience you won’t soon forget.
Spiced Carrot Soup
Why You’ll Love This Recipe
Where do I start? The aroma alone is enough to make your mouth water. But then you take that first velvety spoonful, and it’s like a party for your taste buds. The gentle heat from the chili, the warmth of the garam masala, the brightness from the citrus. it’s a flavor experience you won’t soon forget.
Cooking Tips
For the best results, be sure to grate the ginger and orange zest finely to release their full flavor. And don’t skimp on that coconut milk – it adds a luxurious creaminess that takes this soup over the top. Oh, and a little extra garam masala garnish never hurt anyone.
Serving and Storing Suggestions
This soup makes a satisfying meal on its own, but it’s also lovely paired with crusty bread or a fresh salad. Leftovers will keep in the fridge for 3-4 days, or you can freeze it for longer storage. Just be sure to let it cool completely before transferring to containers. (Makes 4 hearty servings, total prep time: 40 minutes)
Spiced Carrot Soup
Ingredients
- 250 gms Carrots (sliced)
- 1 to 2 Lemongrass (lightly crushed)
- 1 White Onion (medium, finely chopped)
- 1/2 tsp Garlic (finely chopped)
- 1 1/2 tsp Ginger (grated)
- 1 Red Chilli (small, chopped, seeds removed)
- 1/2 tsp Garam Masala Powder (adjust as needed)
- Zest of 1 small Orange
- 150 ml Coconut Milk -
- 3 tsp Sunflower Oil
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Heat oil in a pan over medium flame.
- Saute the ginger, garlic, onions and red chillies for 2 to 3 minutes.
- Add the garam masala powder, carrots, lemongrass and orange zest.
- Pour 1 1/2 cups of water and cover the pan with a lid.
- Cook for 10 to 15 minutes.
- Pour 120 ml of the coconut milk and bring to a gentle boil.
- Reduce flame and simmer for 5 to 10 minutes or until the carrots are soft.
- Sprinkle salt and pepper powder.
- Remove and discard the lemon grass.
- Transfer to a blender and blend until smooth.
- Pour into serving bowls and garnish with the remaining coconut milk.
- Sprinkle a little garam masala powder on top.
- Serve.
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Frequently Asked Questions
Can I make this soup vegan?
Surely. merely swap out the coconut milk for a plant-based alternative like unsweetened almond or oat milk. You may want to add a touch of coconut extract to mimic that signature flavor.
Is it spicy? I’m not a fan of heat.
The chili adds just a gentle kick of heat, but you can easily omit it or adjust the amount to suit your tastes. I’d recommend starting with just half a chili and adding more if you want more of a punch.
Can this soup be made ahead of time?
Yes, it’s perfect for meal prep. Make a big batch and store individual portions in the fridge or freezer for easy reheating later. The flavors only get better as they meld.
What can I use instead of lemongrass?
If you can’t find fresh lemongrass, you can substitute with lemon zest or a squeeze of fresh lemon juice. It won’t have that same aromatic essence, but it’ll still add a nice citrusy note.
Do I have to use sunflower oil?
Nope, any neutral oil like canola, avocado, or grapeseed will work just fine. Extra virgin olive oil could also be used, but it may impart a more robust flavor.
