Curried carrot and spicy ginger soup is incredibly simple and perfect for cold afternoons and wintery nights. This recipe is part of our reboot & refocus program. In this plan, we suggest swapping out 4-5 meals per week with a voluminous vegetable based soup. It’s satisfying, packed with antioxidants, and slightly spicy.
This vegetarian show stopper starts with developing intense layers of carrot flavor. In fact, the secret to all homemade broths, soups, and stews is achieving a robust flavor base that enhances the soups taste composition.
First, we roast whole organic carrots for 20 minutes to caramelize and bring out the vegetable’s natural sweetness. After 20 minutes, remove the carrots from the oven, allowing them to cool. Chop the carrots into small pieces and set aside.
In a cast iron dutch oven sauté celery, onion, ginger, and garlic before adding madras curry powder and cayenne pepper. Once the veggies sweat, transfer the oven roasted carrots to the pan and add 4 cups of low sodium vegetable broth. Season with salt and pepper, and allow the soup to simmer. As the soup cooks, finish it with a punch of acid from half of a lemon and a teaspoon of grated lemon zest. Grab an emersion blender or Vitamix and pulse the soup until smooth and creamy.
For added protein we top our bowl with non-dairy greek yogurt. You can also add a handful of crispy garbanzo beans (recipe coming soon!!) or black beans. We love fresh dill, parsley and cilantro as a garnish.
Carrots are jam packed with antioxidants. According to the USDA one cup of carrots provides:
Approximately 50 calories and 100% of RDA for vitamin A.
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