Embark on a culinary journey to the vibrant streets of India with our delectable Indian-spiced carrot soup with ginger. This symphony of flavors is a delightful blend of sweet carrots, aromatic spices, and a hint of ginger that dances on your palate. Served with a dollop of creamy yogurt and a sprinkle of fresh cilantro, this soup is a feast for the senses.
Our collection of recipes takes you on a culinary adventure, exploring the diverse flavors of Indian cuisine. From the classic chicken tikka masala, a succulent chicken dish marinated in yogurt and spices, to the fragrant vegetable biryani, a flavorful rice dish layered with vegetables and aromatic spices, our recipes will tantalize your taste buds and transport you to the heart of India.
Indulge in the richness of dal makhani, a hearty lentil dish simmered in a creamy tomato sauce, or savor the tangy tamarind shrimp, where succulent shrimp are coated in a sweet and sour tamarind sauce. For a vegetarian delight, try the vibrant palak paneer, a creamy spinach dish studded with tender paneer cheese cubes.
Our collection also includes irresistible sides and accompaniments that perfectly complement your Indian feast. Prepare soft and fluffy naan bread to soak up all the delicious sauces, or try the crispy samosas, filled with a savory mixture of vegetables and spices. For a refreshing contrast, make a batch of cooling cucumber raita, a yogurt-based condiment with shredded cucumbers and spices.
With our detailed instructions and helpful tips, you'll be able to recreate these authentic Indian dishes in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary voyage through the vibrant flavors of India!
CARROT SOUP WITH GINGER, TURMERIC AND LIME
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
- Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
- While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
- Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams
CARROT CREAM SOUP WITH GINGER
Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.
Provided by kiki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
- Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 25.2 g, Cholesterol 61.1 mg, Fat 20.6 g, Fiber 5.4 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 417.2 mg, Sugar 11.8 g
INDIAN SPICED CARROT SOUP WITH GINGER
Steps:
- Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
- Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by 1/4 cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
- Ladle soup into bowls. Garnish with yogurt and serve.
- Do Ahead
- The SOUP can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.
INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- Ladle soup into bowls. Garnish with yogurt and serve.
INDIAN-SPICED CARROT SOUP WITH GINGER
Make and share this Indian-Spiced Carrot Soup With Ginger recipe from Food.com.
Provided by veghead in ny
Categories Vegetable
Time 48m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Grind coriander and mustard seeds in spice mill or blender to fine powder.
- Heat oil in heavy large pot over medium-high heat.
- Add ground seeds and curry powder; stir 1 minute.
- Add ginger; stir 1 minute.
- Add next 3 ingredients.
- Sprinkle with salt and pepper; saute until onions start to soften, about 3 minutes.
- Add 5 cups of broth; bring to boil.
- Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes.
- Cool slightly.
- Working in batches, puree in blender until smooth.
- Return soup to pot.
- Add more broth by 1/4 cupfuls if too thick.
- Stir in lime juice; season with salt and pepper.
- Ladle into bowls and garnish with yogurt.
Nutrition Facts : Calories 132.7, Fat 7.2, SaturatedFat 1.2, Sodium 80.5, Carbohydrate 17, Fiber 4.2, Sugar 7.5, Protein 1.7
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
Tips:
- Use high-quality carrots: Fresh, organic carrots will give your soup the best flavor.
- Roast the carrots before blending: Roasting the carrots intensifies their sweetness and flavor.
- Don't be afraid to adjust the spices: If you like your soup spicy, add more ginger, cumin, and cayenne pepper. If you prefer a milder soup, use less of these spices.
- Garnish with fresh cilantro: Cilantro adds a bright, fresh flavor to the soup.
- Serve with a side of naan or rice: Naan or rice will help to soak up the delicious broth.
Conclusion:
This Indian Spiced Carrot Soup with Ginger is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover carrots. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!
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