Carrot & Ginger Curry Soup

I THINK SOUP SHOULD BE A YEAR-ROUND FOOD!

I haven’t gotten into cold gazpachos in the summer yet, but I’m all about summer flavors in a warm bowl of soup! I think soup is totally under-rated food and is ready for a comeback. It’s not just about chicken noodle or minestrone anymore!

This soup is perfect for the cooler nights that come during Colorado summers and easy to whip up for a week of lunches! Done in 30 minutes and only dirtying a pot, a pan, and your blender, you’ll love adding this recipe to your veggie-ful arsenal.

WHAT’S THE DEAL WITH CURRY?

I live for curry. The sweet and spicy balance it adds to dishes is just too delicious to only have on nights out to Little India. Curry is an Indian blend of different spices crushed into a paste or spice mix and can be added into dishes from soups (like this one), used as a spice rub on meats, or as a sauce with vegetables, protein and served over rice. It’s incredibly versatile, and a MUST HAVE in the kitchen! There are different types of curry, so the spices differ between them all, but coriander, cumin, black pepper, garlic, and turmeric are fairly common. I chose to use a pre-made paste in this recipe – but it can be easy to make at home as well if you have a well-stocked spice cabinet!

Between the sweet carrots, spicy curry, and creamy coconut milk, this soup is totally balanced and hits the spot! And don’t forget those health benefits! This soup has healthy fats, is anti-inflammatory, and antioxidant-rich!

 IF YOU’RE LOOKING FOR A RICH, SPICY, AND GOOD FOR YOU MEAL – LOOK NO FURTHER. BETWEEN THE PLANT-BASED INGREDIENTS AND KILLER SPICES, THIS IS BOUND TO BE A SHOW STOPPER AT DINNER TIME.

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Carrot & Ginger Curry Soup

Prep Time: 15 min
Cook Time: 15 min
Servings: 6 cups

INGREDIENTS

  • 3 c carrots, chopped

  • 1 onion, chopped

  • 1 tbsp. olive oil

  • 1 tbsp. red curry paste

  • 1 tbsp. ground turmeric

  • 3 inches ginger, chopped

  • 1 c full-fat coconut milk

  • 2 c vegetable broth

OPTIONAL

  • drizzle of sriracha or coconut milk

  • toasted pepitas

INSTRUCTIONS

  1. In a medium pot, boil 1-2 cups of water. Add the carrots and steam until soft.

  2. While carrots are steaming, in a medium sauce pan add olive oil and the chopped onion. Cook 3-5 minutes until translucent.

  3. Add curry paste, turmeric, and ginger into the pan and cook 5-7 more minutes.

  4. Add carrots with cooking water into a high-speed blender, along with the onion and spice mixture.

  5. Into the blender add the coconut milk and vegetable broth.

  6. Blend until smooth.

  7. Season additionally as needed.

  8. Top with a drizzle of sririacha, coconut milk, and toasted pepitas if desired.

  9. Enjoy!

NUTRITION INFO (1 CUP)

Calories: 140, Fat: 8g, Carbohydrates: 14g, Fiber: 5.4g, Sugar: 7g, Added Sugar: 0g, Protein: 2g

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MAKE IT A MEAL

  • Try a cup of this soup with a half sandwich or a salad to create your own homemade combo!

ADD PROTEIN?

  • Toss some protein on that side salad or straight into the soup! Grilled chicken or roasted garbanzo beans are what I recommend.

Give warm weather soup a try with this balanced bowl! 


xx,
mallory

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