Indian Spiced Carrot Ginger Soup

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

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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 yogurt, it is pure comfort.

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.

Soup is a weekly staple at our house when the weather gets cold. For more creamy comforting inspiration, check out these other favorites: Red Pepper Carrot Soup with Couscous and leek and potato soup,

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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!

Course Main Dish

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Calories 198 kcal

Author Ann

Ingredients

• 1 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 3 tablespoons vegetable oil
• 3/4 teaspoon curry powder
• 1 tablespoon minced, peeled fresh ginger
• 1 large onion, chopped
• 1 1/2 lbs carrots, thinly sliced
• 1 1/2 teaspoons finely grated lime peel
• 4 cups Vegetable or low sodium chicken broth
• 2 teaspoons lime juice
• plain yogurt

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

Adapted from The Epicurious Cookbook

Nutrition Facts

Indian Spiced Carrot Ginger Soup

Amount Per Serving

Calories 198 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Cholesterol 2mg1%

Sodium 1068mg46%

Potassium 615mg18%

Carbohydrates 23g8%

Fiber 5g21%

Sugar 12g13%

Protein 2g4%

Vitamin A 28935IU579%

Vitamin C 13mg16%

Calcium 87mg9%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.