Indian-Style Carrot Ginger Soup

Ingredients (serves 3–4)

• 4–5 medium carrots, sliced
• 1 medium onion, chopped
• 1–2 inch fresh ginger, sliced
• 2–3 garlic cloves
• 1 small tomato (optional, for slight tang)
• 1–2 green chilies (optional, for heat)
• 1 tbsp oil or ghee
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp black pepper
• ½–1 tsp garam masala OR ½ tsp curry powder
• 1 cup vegetable stock or water (add more as needed)
• Salt to taste
• Fresh coriander for garnish
• Optional: 2 tbsp coconut milk for creaminess

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🍲 Instructions

1. Sauté the aromatics

1. Heat oil/ghee in a pot.
2. Add cumin seeds; let them splutter.
3. Add onions and sauté until lightly golden.
4. Add garlic, ginger, and green chilies; sauté 1 minute.

2. Add vegetables & spices

1. Add carrots and tomato.
2. Add turmeric, salt, and pepper.
3. Mix well and sauté for 2–3 minutes.

3. Cook

1. Add stock/water until carrots are just covered.
2. Bring to a boil, then cover and simmer 15–20 minutes until carrots are soft.

4. Blend

1. Cool slightly and blend until smooth (immersion blender or regular blender).
2. Return to pot and adjust thickness with water/stock.

5. Season & finish

1. Add garam masala and simmer 2 minutes.
2. Stir in coconut milk if using.
3. Taste and adjust salt/pepper.

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🌿 Garnish ideas

• Coriander leaves
• A swirl of coconut milk
• Toasted cumin powder
• Chili oil or ghee drizzle
• Croutons or toasted nuts

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🔥 Variations

• Spicy version: add ½ tsp red chili powder while sautéing.
• Ayurvedic: add a pinch of asafoetida (hing) with cumin.
• Creamier: add ½ potato while cooking carrots.
• High-protein: add red lentils (¼ cup) while boiling.