Today, as the winds whip our rainy coast at speeds of 90 km/hour, I think a hot, warmly spiced soup is unquestioningly appropriate. It is also perfect to stamp out a cold.
I’ve been out sick for a few days. I’m not complaining. Lately, I’ve been as busy as a three-legged dog trying to bury his poop on a frozen pond. Or a one-armed wallpaper hanger with an itch. Or a… okay I’ll stop.
My point is – a couple days of necessary napping and watching cheesy movies, cuddled up under a mountain of comforters and pillows, drugged into a happy cold medicine semi-coma? It was actually kinda great.
I love this soup because it is so quick and easy, that even in a foggy, semi-drugged state, you can pull it off. Even if you begin by pouring vinegar instead of oil into the pot… you can recover. I know this from experience.
I also love it because it is soothing, mild and healing. What better for a head cold than a hot steaming bowl of gingery pureed soup?
That said, I encourage you to make it even if you’re healthy. Because it is delicious.
I love the tangy, creamy yogurt swirled in. I went back for yogurt seconds. If I were to make it for company, I would serve it with baked pita wedges, brushed with olive oil and sprinkled with ground cumin and salt.
Spiced Carrot Soup
Serves 4
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2 tablespoons butter
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1 tablespoon olive oil
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1/2 large onion, chopped
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3 large carrots, chopped (about 3 cups)
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3 cups chicken broth
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2 tsp ground cumin
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1 tbsp finely grated fresh ginger
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1/4 tsp cayenne
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salt, to taste
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1 cup plain full-fat or greek style yogurt
1. Melt butter with olive oil in a large saucepan over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add carrots and broth. Bring to a boil over high heat, then reduce and simmer until carrots are very soft, 20-30 minutes. Puree soup using an immersion blender, or by transferring in batches to a regular blender. Add cumin, ginger, cayenne and salt to taste. Simmer 5 minutes, then ladle into bowls and serve with a dollop of yogurt.
Mmmm…I love carrots and ginger together…and with a little yogurt? Yum!
super easy, and impressed my dinner guests!
A wonderful post and pictures. I have posted a link to it on my own recipe for spiced carrot and ginger soup. Do take a look when you have a chance. I have also recently published a cookbook on healthy Indian food.
Best wishes,
Cheeku Bhasin
My boyfriend actually made this, we drew straws. He was skeptical that something with just carrots and onions (I clarified there was ginger, cumin and pepper too) would taste good. He was pleasantly shocked and went back for several servings. He enjoyed his without yogurt, I with yogurt and it was fantastic. A must have in this house, especially on days that my braces hurt and I cant eat anything else!
Thanks for such great recipes!
You’re most welcome, Andrea! Thanks for coming back to comment! 🙂
yayyyy! Ive been looking for this recipe!! cant wait to try it 🙂
I know, Jaime! I totally thought of you :-)
I am going to try it on the weekend. I know it will be fantastic, I have yet to try one of yours that isnt! 🙂
Thanks Jaimekins XO
This was SO tasty!! I pureed the soup in halves and my blender BROKE when pureeing the second half!! Half of my delicious soup all over the counter and floor 🙁 So I decided to eat all of what was saved (the first half) in one sitting with a toasted piece of garlic bread made with Earth Balance butter – SO freakin good!
qui fait de si jolies photos ?
Merci Chantal, elles sont toutes les miennes 🙂
super easy, and impressed my dinner guests!
I often make a carrot soup almost identical to this one, but I often add some orange as well. Love your idea of giving it a spicy cayenne kick, will try that one next time!
Yummy, I like your idea of orange too!
I agree with Isabelle – I really love the shot with the carrots 🙂 No injustice done to your professionalism, in my opinion. Great post! I love autumn soups, I’ll try this one for sure! Thank you for sharing.
Thanks Abigail! You’re welcome :-)