Spicy Homemade Carrot Soup (with Turmeric and Coriander)
This spicy homemade carrot soup was originally published on my former blog, The Culinary Jumble, in June 2018. The images and recipe have not been changed.
You won’t find an easier or more filling soup, and this recipe is the ideal midweek dinner. Make a real meal out of it by adding some delicious homemade bread.
This spicy homemade carrot soup is good for you, packed with heaps of fresh vegetables, herbs and spices. I included turmeric because it not only creates a beautiful hue but it also has so many important health properties.
The soup does have a little cream but this is easily swapped out for lighter Greek yoghurt or crème fraiche!
Spicy Homemade Carrot Soup (with Turmeric and Coriander)
Ingredients
- 1 tablespoon olive oil
- 4-5 medium-sized carrots (peeled and chopped)
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 1 small red pepper (chopped)
- ½ teaspoon fresh ginger
- 1 teaspoon fresh coriander (with extra to garnish)
- ¼ teaspoon turmeric
- ½ teaspoon chilli
- sea salt and pepper to taste
- Around 650ml stock (I used homemade chicken)
- ½ cup milk
- ½ cup cream (or more milk, Greek yoghurt, or crème fraiche)
Instructions
- Fry the onions in the olive oil for a couple of minutes. Add the garlic, ginger, pepper and fry until softened.
- Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.
- Add the stock and cook for about 30 minutes. Pour soup into a blender and process until smooth.
- Return it to the pan, rinsing the blender with about 125ml of water along with the milk and cream and any additional seasoning required. Bring to the boil and serve immediately with your favorite bread. Enjoy!
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