Spiced Carrot Apple Ginger Soup
Vibrant vegan soup of stewed and pureed carrots, apples and ginger with warming spices and creamy coconut milk.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Course lunch, Soup, starter
Cuisine fusion, Indian, Indonesian, vegan
Servings 4
Calories 376 kcal
- 1 tbsp extra virgin olive oil
- 10 carrots peeled and chopped in thirds
- 2 apples peeled and cored, cut in wedges
- 3 garlic cloves peeled and halved
- 1 tbsp cumin seeds
- 3 tbsp fresh ginger peeled and cut in small pieces
- 1 tsp smoked paprika
- 1 tbsp curry powder
- ½ tsp coriander
- ½ tsp ground cumin
- 1 tsp salt
- 2 cups water
- 15 oz coconut milk
- 1 black pepper to taste
- 1 lime cut in wedges
- 4 tbsp cilantro chopped
Heat oil in large soup pot over medium. Add cumin seeds and cook for 1 minute until sputtering.
Add garlic and ginger and cook for 2-3 minutes stirring often until fragrant
Add Apples, smoked paprika and ground cumin and cook for 2-3 minutes stirring often until you can smell the apples.
Add carrots, salt and water then cover and cook for 10 minutes.
Check that the carrots are fork tender. If they are continue to next step. If not cover for an additional 5 minutes.
Add coconut milk, curry powder and coriander and bring to a boil.
Use an immersion blender to puree the soup until smooth. Alternately you may use a blender, just be careful since the soup is hot!
Finish the soup with a squeeze of lime, fresh cilantro and black pepper.
Calories: 376kcalCarbohydrates: 36gProtein: 5gFat: 27gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 713mgPotassium: 939mgFiber: 8gSugar: 17gVitamin A: 25847IUVitamin C: 21mgCalcium: 115mgIron: 6mg
Keyword comfortfood, curry, dairyfree, Easy, glutenfree, soup, winter