Chef Megan Mitchell

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Curried Ginger Carrot Soup

  • Complexity: medium
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Curried Ginger Carrot Soup

Ingredients

  • Extra virgin olive oil, for drizzling
  • 2-inch peeled ginger, cut into 6-7 small pieces
  • 4 green onions, cut into 1-inch pieces
  • 2 large garlic cloves, grated or minced
  • 1 pound red or orange carrots, scrubbed clean and cut into 1-inch pieces
  • 2 bay leaves
  • 3 cups water
  • 13.5 ounce can full fat coconut milk
  • 1 tbsp. curry powder
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • Kosher salt
  • Freshly cracked black pepper
  • Thinly sliced green onions, for garnish
  • Chopped cilantro, for garnish
  • Sesame seeds, for sprinkling

Directions

  1. Bring a large dutch oven or 4 quart stock pot up to heat over medium. Drizzle in 1-2 tbsp. EVOO then add in the ginger, green onions and garlic. Cook for 1 minute or until the garlic is fragrant.

  2. Next add in the carrots followed by the bay leaves, water, coconut milk, curry powder, turmeric, coriander, cardamom and a large pinch of salt and pepper. Bring to a simmer then cover, reduce to low and cook for 35-40 minutes.

  3. Remove from heat and let cool slightly. Working in batches carefully ladle into a high power blender, such as a Vitamix, only filling about halfway full. Blend on high for 30 seconds then pour through a fine mesh strainer into a clean bowl. Continue with remaining soup.

  4. Taste for seasoning, adding more salt if needed. Ladle into shallow bowls and top with green onions, cilantro, sesame seeds, black pepper and a drizzle of EVOO.

    Recipe Courtesy of Megan Mitchell

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