Sweet and Spicy Ginger Carrot Soup Recipe

If you’re in the mood to try something a bit different, this Sweet and Spicy Ginger Carrot Soup is exactly what you need. It’s a delightful combination of flavors that will warm your soul and tickle your taste buds. Perfect for those chilly evenings when you crave something comforting yet exciting, this soup is a standout among specialty soups.

This recipe is a celebration of earthy carrots and zesty ginger, creating a harmony of sweetness and spice that elevates the humble carrot into a star ingredient. The vibrant color of this soup will brighten up your dining table, making it not only delicious but visually appealing too.

A Unique Twist on Carrot Soup

A bowl of Sweet and Spicy Ginger Carrot Soup garnished with cilantro, served with crusty bread on a rustic wooden table.

This Sweet and Spicy Ginger Carrot Soup is a velvety blend of tender carrots, fresh ginger, and aromatic spices. The sweetness of the carrots is perfectly balanced with a hint of heat from ginger and spices, resulting in a comforting yet invigorating taste that’s both soothing and exciting.

Ingredients

1 lb carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 can coconut milk (13.5 oz)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (adjust for spice preference)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Cook the Carrots: Add the chopped carrots, vegetable broth, cumin, and red pepper flakes to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the carrots are tender.
Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, ensuring to let the steam escape.
Add Coconut Milk: Stir in the coconut milk and heat gently over low heat. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy warm with crusty bread on the side.