Indian Spiced Carrot Ginger Soup

healthy carrot ginger soup recipe indian spicedThere are so many recipes out there for carrot ginger soup, and I have probably tried the majority of them! The following recipe is one of my favourite variations and incorporates everything I like most about this lovely nutritious bowl of goodness: Indian spices, sweet potato, lemon, yogurt, and coriander. It’s comforting, yet light and healthy.

This really is a versatile recipe, so if you want to change it any way just go ahead and experiment! Try adding red lentils, which give the soup a nice heaviness and texture. In this recipe I added a sweet potato instead, adding a bit of sugar to compliment the spice. You can play around with the amount of stock or water, depending on how thick or thin you like your soup. I love the heat ginger brings to the palate, not to mention it’s incredibly healthy, so I added quite a bit. The tanginess of the lemon works perfectly with these flavours (if you can’t taste the lemon, add more!), and the yogurt balances out some of the heat. Coconut milk is another great addition, but this time I left it out.

Note: this recipe requires a hand blender. You could transfer the soup to a regular blender and try to puree it in batches, but personally I think this is a bit of a nightmare. Invest in an immersion blender – they’re the best! 

Indian Spiced Carrot Ginger Soup

1 small yellow onion, chopped
5 carrots, peeled and chopped
1 small sweet potato, peeled and diced
1 inch cube of ginger, chopped
2-3 cloves of garlic, chopped
2 tsp garam masala
1 tsp tumeric
1 tsp ground coriander
1 tsp allspice
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 Tbsp tomato paste
~1 litre chicken stock & boiling water
1 Tbsp lemon juice
olive oil
sea salt
Greek yogurt
coriander leaves, chopped

In a medium pot, heat a tablespoon or so of olive oil. Add the onion, carrot, sweet potato, ginger, and garlic and cook for 5-10 minutes, until fragrant. Add the spices and tomato paste and cook for another 1-2 minutes. Add chicken stock until vegetables are just covered and bring to a boil. Lower heat and simmer for 30 minutes.

Remove the pot from the stove and using an immersion blender, puree the soup until smooth. Return the pot to low heat and add the lemon juice. Adjust the taste with salt and add boiling water or more stock if you want a thinner soup.

To serve, top with a big dollop of Greek yogurt and coriander leaves.

Serves 4

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