Spicy Carrot Ginger Soup (Printer-Friendly Version)
A warming blend of carrots, fresh ginger, and spices for a cozy and flavorful meal.
# What You'll Need:
→ Vegetables
01 -
5 cups diced carrots
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh ginger, minced
05 -
Cilantro, fresh, for garnish
→ Spices and Seasonings
06 -
1 teaspoon ground turmeric
07 -
2 tablespoons red curry paste
08 -
1 teaspoon Sriracha sauce
09 -
Salt and black pepper, to taste
→ Liquids
10 -
900 milliliters vegetable broth
11 -
1 can low-fat coconut milk (approximately 13.5 fl oz)
12 -
2 tablespoons vegetable oil
→ Garnishes
13 -
Sour cream, for serving
# Steps to Follow:
01 -
Heat vegetable oil in a large soup pot over medium heat. Add diced carrots and onions, cooking until onions turn translucent, about 5 to 7 minutes.
02 -
Add minced garlic, fresh ginger, ground turmeric, and red curry paste to the pot. Stir and cook for 1 to 2 minutes until fragrant.
03 -
Pour in vegetable broth, coconut milk, and Sriracha. Season with salt and pepper. Increase heat and bring the mixture to a boil.
04 -
Reduce heat to low, cover the pot, and simmer gently for one hour, stirring occasionally to prevent sticking.
05 -
Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy.
06 -
Ladle the soup into bowls and top each serving with a spoonful of sour cream and a sprinkle of fresh cilantro.
# Additional Tips:
01 -
For a smoother texture, strain the soup through a fine mesh sieve after blending.