Indian-Spiced Carrot Soup


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This colorful soup is wonderful served warm or chilled. The chopped cilantro adds great bits of green and balances well with the sweetness of the soup. The turmeric used here is a spice that has many health benefits and it has been used as an anti-inflammatory for hundreds of years.

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  • 2 cloves of garlic, finely chopped
  • 1/2 onion, sliced
  • 1 lb. carrots, roughly chopped and peeled
  • 1 tsp. finely chopped ginger (or use ginger powder)
  • 2 Tbs. olive oil
  • 32 oz. chicken broth
  • 1 Tbs. cumin, hot curry powder, and garam masala mixture
  • 1 Tbs. turmeric
  • 3 Tbs. fat-free half and half
  • 1/2 C. honey
  • 1/4 C. cilantro, chopped (optional)
  • salt and pepper to taste

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In soup pot, add onion, garlic, ginger, and olive oil - saute on medium heat for a couple of minutes. Add the chopped carrots. Saute for a few minutes. Add a pinch of salt and some fresh cracked pepper. Add chicken broth and bring mixture up to a high simmer and cover. Allow this to simmer until carrots are extremely tender (e.g. fork goes right through them). Next put the carrot mixture in your blender or use a hand blender (my weapon of choice) and puree the carrots. You should have a nice soup at this point. Put back on the stove and lower heat to about low. Next add all of the spices above. Stir in and taste to see if you think it needs any more spices. Add the 1/2 cup of honey and stir in. Once soup has been seasoned to your liking, pull it off the heat and swirl in the half and half and cilantro. You could also use heavy cream. Serve immediately or chill soup for cold presentation.

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