Spicy carrot soup with ginger
6 servings
25 minutes
Spicy carrot soup with ginger is a fragrant and warming dish from the spice-rich Indian cuisine. Its bright color and rich flavor create a harmony of sweet carrots, spicy ginger, and the warmth of coriander and mustard. A light tang of lime adds freshness, while yogurt softens the spicy heat. This soup is perfect for cold evenings or as a light yet nutritious lunch. It warms from within, improves digestion, and awakens appetite. Due to its simplicity in preparation and accessible ingredients, this soup can easily be recreated at home, enjoying the flavor nuances of India in every spoonful.
1
Grind coriander and mustard seeds in a pepper mill. Heat liquid peanut oil in a pan and add the ground spices and curry. Stir and hold for a minute.
- Coriander seeds: 1 teaspoon
- Mustard seeds: 0.5 teaspoon
- Peanut oil: 3 tablespoons
- Curry powder: 0.5 teaspoon
2
Add grated ginger, finely chopped onion, and sliced carrots. Season with salt and pepper, and fry for three minutes until the onion becomes soft.
- Ginger: 30 g
- Onion: 2 heads
- Carrot: 700 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour in the broth, leaving about a cup just in case. Bring to a boil, reduce the heat, and cook for thirty minutes until the carrots are done. Then slightly cool and blend with a blender.
- Chicken broth: 2 l
4
Pour in lime juice. If the soup is too thick, add broth. Season with salt and pepper. Dress with yogurt in the bowl.
- Lime juice: 2 teaspoons
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
- Yoghurt: to taste
