With the cold weather setting in, a salad is not always the most inviting meal when trying to get our veggies for the day. Chopping and prepping a ton of vegetable is sometimes a chore too. A hot bowl of soup sounds so inviting, but I know that baked potato soup should not be a regular menu item. This carrot soup is easy to make, and is not only healthy, but also quite versatile. The spices give it a good punch, and I’ve had a quick lunch by adding leftovers on a bowl of quinoa or brown rice that was sitting in the fridge.
Spiced Carrot Ginger Soup
- 2 Tbsp oil
- 1 large onion (chop)
- 4 cloves garlic (chop)
- 1 inch ginger (grate)
- 1 Tbsp corriander powder
- 1 Tbsp cumin powder
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 lbs carrots
- 6 cups stock
- Cilantro for garnish
1) Wash, peel and chop carrots in chunks.
2) Heat oil in a large pan and saute garlic for a minute.
3) Add onion and ginger and saute till well roasted.
4) Add corriander, cumin, and pepper powder and saute for few seconds, making sure it does not burn.
5) Add carrot chunks and lightly roast with the spices.
6) Add stock and salt and bring to a boil. Simmer covered for about 30 minutes till carrots are tender.
7) Cool slightly and strain / scoop out the vegetable chunks and puree. Alternately, use your immersion blender and cream the soup.
8) Return to pot or serving bowl, garnish with cilantro and enjoy.
NOTE: I prefer to use vegetable stock in this soup, but chicken stock can be used too. If you do not have stock on hand, use about 3 bullion cubes with water, but salt accordingly. The next time, I plan on adding some lentils to make this a heartier soup – will post an update on how it turns out.