When it’s cold season, I like to fill my kitchen with immune-boosting foods to protect myself as best as I can. This soup has ginger, curry powder (which has turmeric in it), and cayenne pepper which packs a powerful anti-inflammatory punch!
If you’re not too into heat, make sure you buy a mild curry powder and consider omitting the cayenne pepper if you’re really sensitive to spice.
Once all the ingredients are cooked and you’re ready to puree the soup, I recommend using an immersion blender like this one to get your soup super smooth. If you don’t have an immersion blender, you can puree it in a blender, but make sure it cools down before you do. Putting hot soup in a blender can be a recipe for disaster because heat can build up in the blender and blow the lid off! Yikes! So, if you use a blender, blend for about 20 seconds and then open up the lid to let some of the steam escape before blending again. Continue to repeat this until the soup is totally pureed.
For some fancy flair, you can spoon a little extra coconut milk on top! Yum!
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Curried Carrot Soup
- Yield: 6 servings 1x
Description
This warming soup is packed with ginger, turmeric (from the curry powder) and cayenne, all ingredients that can help boost immunity during cold season!
Ingredients
1 tablespoon olive oil
1 tablespoon non-hydrogenated margarine, like Earth Balance
1 tablespoon minced ginger
1 large shallot, finely chopped
8 large carrots, chopped (tip: local, organic carrots have more flavor!)
4 cups vegetable stock (I like Imagine’s No-Chicken Stock)
1 cup light coconut milk
1 teaspoon curry powder
1/4 teaspoon cayenne pepper (omit if you want to keep it very mild)
1/2 teaspoon salt
Instructions
- Heat oil and Earth Balance in a medium-sized soup pot or Dutch oven for about 2 minutes.
- Add ginger and shallot and sauté for about 3 minutes. Add carrots and sauté for another 3 minutes. Add vegetable stock, coconut milk, curry powder, cayenne, and salt, and stir well and cover with lid.
- Once soup has been brought to a boil, lower heat to simmer for 15 minutes, or until carrots are very tender. Let cool for at least 5 minutes. Carefully, use an immersion blender (aka stick blender) to puree the soup until you have reached the desired consistency, add more salt if desired, and serve immediately.