Spiced Carrot Ginger Soup
This soothing Spiced Carrot Soup with warm ginger and cumin is so quick and easy to make. Perfect when you're under the weather or just craving something comforting on a rainy day. The tangy yogurt swirl makes it special.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp kosher salt divided, plus more to taste
- ¼ tsp black pepper
- ½ large onion chopped
- 3 large carrots chopped (about 3 cups)
- 3 cups chicken broth
- 2 tsp ground cumin
- 1 tbsp finely grated fresh ginger
- ¼ tsp cayenne
- 1 cup plain full-fat or Greek yogurt
Instructions
- Melt butter with olive oil in a large saucepan over medium heat.
- Add chopped onions and 1/2 tsp kosher salt; cook until translucent, about 5 minutes.
- Add carrots and broth plus 1/2 tsp more salt and the pepper. Bring to a boil over high heat, then reduce and simmer until carrots are very soft, 20 to 30 minutes.
- Puree soup using an immersion blender, or by transferring in batches to a regular blender.
- Add cumin, ginger, cayenne. Simmer 5 minutes. Add more salt to taste.
- Ladle into bowls and serve with a dollop of yogurt.
Notes
Garnish: I added a little swirl of harissa for some heat + fresh parsley.
Yogurt: Full-fat or Greek style yogurt works best. Let it come to room temperature before adding to prevent curdling. Store leftover yogurt separately from the soup.
Blender Safety: If using a regular blender, let soup cool slightly and fill only halfway. Hold the lid with a towel while blending to prevent hot liquid from exploding.
Vegetarian: Use vegetable broth instead of chicken broth.
Vegan: Replace butter with additional olive oil and use coconut yogurt or coconut milk.
Creamier Soup: Add a splash of heavy cream or coconut milk after pureeing, or simmer a peeled potato with the carrots.
Leftovers: Store in an airtight container in the fridge up to 5 days. Keep yogurt separate. Soup may thicken, so thin with broth when reheating.
Freezing: Freeze in individual portions up to 3 months. Don't freeze the yogurt, add fresh when serving.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between.
Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 1342mg | Potassium: 301mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7889IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1mg