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Indian Spiced Carrot Ginger Soup

Last week my husband Phil came down with a bout of pneumonia. As a result, not much cooking happened around here, but one night I made this Indian spiced carrot ginger soup and, for a sick guy, he slurped it down pretty enthusiastically. The warm spices pair perfectly with the sweet carrots and ginger, and with a dollop of plain yoghurt, it is pure comfort.

This vibrant, healthy Indian spiced carrot ginger soup is perfect for spring, and you can whip it up in about 45 minutes!

This vibrant, healthy soup is perfect for spring, (slow as it may be in coming, at least in my neck of the woods)! With a short ingredient list, you can whip it up in about 45 minutes. Feel free to adjust the spices as desired.

This vibrant, healthy Indian spiced carrot ginger soup is perfect for spring, and you can whip it up in about 45 minutes!

This vibrant, healthy Indian spiced carrot ginger soup is perfect for spring, and you can whip it up in about 45 minutes!

This vibrant, healthy Indian spiced carrot and ginger soup is perfect for spring, and you can whip it up in about 45 minutes!
Print Recipe
Indian Spiced Carrot Ginger Soup
This vibrant, healthy Indian spiced carrot and ginger soup is perfect for spring, and you can whip it up in about 45 minutes!
This vibrant, healthy Indian spiced carrot and ginger soup is perfect for spring, and you can whip it up in about 45 minutes!
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
This vibrant, healthy Indian spiced carrot and ginger soup is perfect for spring, and you can whip it up in about 45 minutes!
Instructions
  1. Heat the oil over medium heat. Add the spices and cook, stirring, for 1 minute. Add the ginger and stir for another minute.
  2. Add the onion, carrots and lime peel, sprinkle with salt to taste, and cook until the onions begin to soften, about 5 minutes.
  3. Add the chicken broth and bring to a boil. Reduce heat to medium low and simmer for about 30 minutes, until the carrots are very soft.
  4. Remove from heat and allow to cool briefly. Puree the soup in batches in a blender, or use an immersion blender, until the soup is smooth and silky. If the soup is too thick, add broth and stir until the right consistency is reached.
  5. Stir in the lime juice and ladle into bowls. Spoon a dollop of yogourt onto each serving.
Recipe Notes
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