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Carrot-Ginger Soup With Curry & Coconut Milk Recipe

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4.3 from 3 reviews

This vibrant Carrot-Ginger Soup with Curry and Coconut Milk is a delightful blend of roasted carrots, aromatic spices, and creamy coconut milk. Roasting the carrots enhances their natural sweetness while the ginger and curry powder add a warming depth. Perfect as a comforting appetizer or light meal, this soup is rich in flavor and easy to prepare in under an hour.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

Roasted Carrots

  • 1.5-1.75 pounds carrots, washed well and unpeeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

Sautéed Vegetables and Spices

  • 2 tablespoons olive oil
  • 2 small onions, finely diced (about 2 cups)
  • 4-5 stalks celery, finely diced (about 1 heaping cup)
  • 1 small knob ginger, peeled and minced (about 2 tablespoons)
  • 1 tablespoon coriander seed or ground coriander
  • 1 tablespoon curry powder (such as Madras)
  • 1/2 teaspoon turmeric
  • 2 teaspoons kosher salt, divided

Liquids

  • 1 can unsweetened coconut milk (typically 13.5-14 oz)
  • Additional water (2 cans worth, using the empty coconut milk can to measure)

Instructions

  1. Roast the Carrots: Preheat the oven to 425ºF. Trim the root ends off the carrots and roughly chop them into 2-inch pieces, cutting lengthwise through the thicker parts. Place the carrots on a rimmed baking sheet lined with parchment paper, toss them with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper to taste. Roast for 25 minutes until edges begin to caramelize.
  2. Sauté Onions, Celery, and Ginger: While the carrots roast, heat 2 tablespoons of olive oil in a large pot over high heat. Add the finely diced onions, celery, and minced ginger. When you hear a sizzle, reduce heat to low. Season the vegetables with a pinch of salt, stir, cover, and cook for 15 minutes. Periodically remove the lid to check for sticking or browning, stirring gently to soften the vegetables without over-browning.
  3. Prepare Spices: If using whole coriander seeds, toast them in a small skillet until fragrant and lightly browned. Grind the toasted seeds with a mortar and pestle into a fine powder. Add the ground coriander, curry powder, and turmeric to the softened vegetables, stirring to combine well.
  4. Add Roasted Carrots and Liquids: Add the roasted carrots to the pot. Pour in the can of coconut milk, then fill the empty coconut milk can twice with water and add it to the pot. Add the remaining 1 teaspoon kosher salt and bring the mixture to a simmer.
  5. Puree the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a food processor and blend until velvety. Taste and adjust seasoning as needed. Simmer further if the soup needs thickening, or add more water if it’s too thick.

Notes

  • Carrots do not need to be peeled; roasting as-is retains nutrients and flavor.
  • Use parchment paper on the baking sheet if your carrots are older or have imperfections to prevent sticking.
  • Adjust curry powder amount to suit your spice preference.
  • For a smoother texture, strain the soup after blending if desired.
  • Leftovers keep well in the refrigerator for 3-4 days and freeze well for up to 2 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/carrot-ginger-soup-with-curry-and-coconut-milk-recipe/