I know, I know; soup season isn’t here yet. Don’t burn me at the stake, please. You can trust that there is no one holding onto summer more than I. It isn’t that I don’t like fall. Cozy sweaters, cute boots, autumn leaves, there is so much to love about the season. I’d go as far as saying it’s my favourite season, actually. The thing about fall is that it’s far too short. In my part of the world, the season lasts barely long enough to say “pumpkin spiced latte”. Then the leaves suddenly drop, snow is dumped onto the ground and we become human popsicles for six months. So why did I make soup? Maybe I was sick of salads, maybe I was running a fever, or maybe I’d totally lost my mind – I have no concrete answer. All I know is that in this week’s 25°C weather I made Spicy Carrot Ginger Soup. Want to know the craziest part of all? I don’t even regret it because this shit is ah-fucking-mazinggg. It’s also fairly cheap and makes at least 6 generous portions, so it’s definitely a good bang for your buck. Bottom line; if you like soups that pack heat, try this recipe – soup season or not!
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Here’s what you’ll need:
- 2 tbsp vegetable oil
- 5 cups of carrots, diced
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 2 tbsp fresh ginger
- 1 tsp turmeric, ground
- 2 tbsp red curry paste
- 1 can low-fat coconut milk
- 900 mL vegetable broth
- 1 tsp Sriracha
- Salt and pepper
- Sour cream
- Cilantro, fresh
Here’s what you’ll do:
- In a large soup pot, heat oil on medium heat. Add carrots and onions, frying until onions become a slightly translucent.
- Add garlic, ginger, turmeric and curry paste. Stir and continue to fry for a 1 to 2 minutes.
- Add vegetable broth, coconut milk, Sriracha and salt and pepper. Bring to a boil.
- Lower heat and cover for one hour, stirring occasionally.
- Once carrots are cooked through, take cooking pot off of stove and set aside.
- With an immersion blender, blend the soup until pureed.
- Serve with a spoonful of sour cream and a sprinkle of cilantro for garnish.
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