Ginger Carrot Soup

This Ginger Carrot Soup is a vibrant and comforting bowl of goodness that balances the natural sweetness of roasted carrots with the warm, spicy kick of fresh ginger. Infused with subtle notes of cumin, mustard seed, and cinnamon, the broth is rich and aromatic. The addition of yogurt at the end adds a silky texture and a slight tang that cuts through the sweetness, creating a perfectly balanced flavor profile. It is a hearty vegetarian meal that feels luxurious yet simple to prepare. Ideal for chilly evenings or as a soothing starter for a larger dinner, this soup highlights the earthy flavors of root vegetables while offering a gentle warmth from the spices. Serve it hot with crusty bread or chilled as a refreshing summer starter.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Southern

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 315.3

Dietary: Gluten-free, Vegetarian

Description

This Ginger Carrot Soup is a vibrant and comforting bowl of goodness that balances the natural sweetness of roasted carrots with the warm, spicy kick of fresh ginger. Infused with subtle notes of cumin, mustard seed, and cinnamon, the broth is rich and aromatic. The addition of yogurt at the end adds a silky texture and a slight tang that cuts through the sweetness, creating a perfectly balanced flavor profile. It is a hearty vegetarian meal that feels luxurious yet simple to prepare. Ideal for chilly evenings or as a soothing starter for a larger dinner, this soup highlights the earthy flavors of root vegetables while offering a gentle warmth from the spices. Serve it hot with crusty bread or chilled as a refreshing summer starter.

Ingredients

4 tablespoon Butter
1 Onion; peeled and chopped
2 Cloves Garlic
1 tablespoon Crystallized ginger, chopped
1/2 teaspoon Mustard seed
1/2 teaspoon Ground cumin
1/2 teaspoon Cinnamon
1/4 teaspoon Fresh hot pepper, chopped
8 Carrots, peeled and sliced
3 1/2 cup Water
2 cup Yogurt
1 tablespoon Honey

Directions

1
Melt butter in a large pot over medium heat.
2
Add chopped onion and garlic, sautÃÂ©ing until softened and fragrant, about 5 minutes.
3
Stir in mustard seeds, ground cumin, cinnamon, fresh hot pepper, and chopped crystallized ginger. Cook for 1-2 minutes, stirring constantly to toast the spices.
4
Add sliced carrots to the pot and stir to coat with the spice mixture. Cook for another 5 minutes.
5
Pour in 2 cups of water, cover the pot, and simmer for 30 minutes or until carrots are very tender.
6
Transfer the cooked carrots and liquid to a blender or food processor. Add the remaining 1 1/2 cups of water.
7
Puree until completely smooth.
8
Return the pureed soup to the pot over low heat.
9
Whisk in the yogurt and honey until fully incorporated.
10
Heat gently until warm, but do not boil, to prevent curdling.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 315.3kcal

% Daily Value *
Total Fat 18.2g28%
Saturated Fat 11.1g56%
Cholesterol 46.4mg16%
Sodium 290.7mg13%
Total Carbohydrate 34.1g12%
Dietary Fiber 6.1g25%
Sugars 22.7g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot with fresh baked biscuits or crusty bread, or chill and serve cold for a refreshing summer starter.

Do not boil the soup after adding the yogurt, as high heat can cause it to curdle.

If you prefer a milder heat, reduce or omit the fresh hot pepper.

You can substitute plain Greek yogurt for regular yogurt for a thicker texture.

Keywords: ginger, carrot, soup, vegetarian, spicy, comfort food, healthy, easy, winter, blender, yogurt, cumin, onion, garlic, creamy

Read it online: https://www.chefs-mate.com/recipe/ginger-carrot-soup/