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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.8 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Carrot-Ginger Soup calories by ingredient
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Carrot-Ginger Soup

Submitted by: EHD630
Carrot-Ginger Soup

Introduction

This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right. This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right.
Number of Servings: 5

Ingredients

    2 tablespoons olive oil
    7 large carrots, peeled and chopped into rounds
    1/2 medium yellow onion, chopped
    3 cloves garlic, minced
    1 inch piece of fresh ginger root, peeled and finely grated or minced
    1 tablespoon honey
    1 teaspoon curry powder
    1/2 teaspoon tumeric
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/2 teaspoon crushed red pepper flakes
    1/8 teaspoon cayenne pepper
    salt and freshly ground black pepper to taste
    4 cups low sodium vegetable broth, plus 1/2 to 1 cup more to stir into soup at end to get the desired consistency

    1 6-oz container Fat-free plain greek yogurt, to serve
    1/4 cup cilantro, chopped, for garnish

Directions

Heat olive oil in large pot over medium heat. Add onions and saute until they just begin to brown, about 5 minutes. Dump in carrots, stir around. Let saute 2 minutes. Add garlic, ginger, honey, curry powder, tumeric, cumin, paprika, red pepper flakes and cayenne pepper. Stir around and let cook until very fragrant, about 1-2 minutes.


Carefully pour in the 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover pot and cook at a simmer for 40 minutes, or until the carrots are very soft.


Blend the soup with an immersion blender, food processor or in batches in a blender. Check for consistency. Add the remaining vegetable broth if soup is too thick. The matter of texture and thickness is really one of personal preference, so exercise your inner chef and get it to a place where you are happy. Taste the soup for seasoning. Add salt and pepper if necessary.


Serve soup in bowls, with a dollop of the fat free plain greek yogurt. Garnish with a sprinkling of the fresh cilantro. Enjoy!


Makes about 5 generous 1 cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user EHD630.






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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    Very good, easy to make, a bit on the high end of mild so if making for a family it may need some adjustment. I will be having it with chapati bread and creme fraiche sense I have some left from another recipe. - 12/9/10

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  • Incredible!
    3 of 3 people found this review helpful
    I did not use the honey, I did add two cup up apples for sweetness and flavor - 2/10/10

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  • Incredible!
    2 of 2 people found this review helpful
    Hands down the best carrot- ginger soup I have made. Glad I didn't add the cayenne pepper or it would have been too spicy. It had a good heat level without it. Thank you for the low-fat super tasty soup recipe! - 1/9/12

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  • Good
    2 of 2 people found this review helpful
    I made this recipe according to directions. The intense heat is only temporary but too spicy for my personal taste making it difficult for me to decide if I like it. I like the idea of eating my carrots with a spoon. My second attempt will have less red peppers flakes and less cayenne pepper - 4/28/11

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  • Incredible!
    2 of 2 people found this review helpful
    I make this all the time! Such a good recipe. Even someone who usually doesn't like carrot and ginger told me that they absolutely loved it. 5 star! - 4/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is cooking on my stove as I type. It smells so good--I can't wait to have it for lunch. I didn't have vegetable broth, so I substituted chicken broth and I'll taste before I add salt at the end. Thanks for recipe--I'm sure I'll be making this regularly. - 12/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! I only used 1 T. of evoo, and substituted agave nectar for the honey. - 11/22/11

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  • Very Good
    1 of 1 people found this review helpful
    yum - 6/8/11

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  • Very Good
    1 of 1 people found this review helpful
    Love this soup. Have made it several times. - 5/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    Wow! So delicious! Recommend it to everyone! Super flavorful, but definitely for the spicy croud! - 4/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    Sweet, spicy, and hearty. I did not have paprika or red pepper flakes, but it was still spicy and tasty. Instead of blending, I just mashed with a potato masher to get a bit of an extra workout. The resulting soup is still a little chunky with nice texture. Mince the ginger though if you do this! - 3/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Absolutely amazing. I'm detoxing at the moment, so this gave me the nutrition I needed with none of the unhealthy stuff! :) - 2/2/11

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  • 1 of 1 people found this review helpful
    This is amazingly tasty. Next time I'll probably put less ginger in, as I was a bit generous and it ended up a bit too spicy-ooops! - 11/23/10

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  • Incredible!
    1 of 1 people found this review helpful
    Was looking for healthy, easy recipes and found this. I made some, and brought into work for us all to try. It was such a hit, they want me to bring some in all the time! I tend to add a LITTLE extra spice, but the greek yogurt pairs well with the spice. Highly recommend! - 11/8/10

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  • Very Good
    1 of 1 people found this review helpful
    Very, very tasty. Made it with carrots from our garden. Skipped the cayenne to be on the safe side, it was pretty spicy without it.
    I took it to a home grown food get together last night and everyone loved it. Thanks EHD630! - 11/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    I love this soup, very flavorful, filling, and really easy to make. - 10/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this. I used homemade vegetable broth that had Jalapenos in it and the soup had a slight bite to it. I could have this day after day and not be tired of it. Awesome! Thanks for sharing with us. - 7/13/09

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  • Very flavorful and easy to make! I think I added a bit too much cayenne pepper though because it was very spicy; next time I'll add less. Loved the addition of honey in this, I would never have thought to put that in soup. I served it with whole wheat flat bread - yummy! - 9/15/13

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  • OMG-this soup was amazing! We had this with a comparably spiced chicken dish and the soup complemented the chicken so well. Definitely a keeper! - 3/3/13

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  • This is really good. I love spicy food so added more spices than listed in the recipe. It freezes very well too. - 1/13/13

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  • OMG, I loved this soup. It was so good with fresh homemade sourdough bread. I did replace the cayenne pepper with one small fresh serrano pepper. This receipe is definitely a keeper. - 1/1/13

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  • Delicious! - 5/17/12

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  • Omit the salt! - 3/30/12

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  • YUMMY!!! - 3/27/12

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  • Just finish making this soup. Very very good. I will make it again. - 7/25/11

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  • 0 of 1 people found this review helpful
    Meek 75 - Just wondering..... if you think you messed up making the recipe, why would you rate the recipe down to only 1 star?? Everyone else who rated gave it 4 or 5 stars and you may have too if you hadn't made the 'ratio' error. - 8/29/10

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  • Bad
    0 of 4 people found this review helpful
    This was a flop at my house. The soup was far to watery I think. Maybe I screwed up the ratio when I doubled the recipe. Others liked it, so the problem was probably with my prep, but we ended up tossing it out. - 6/18/10

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  • Four stars for a great soup. Healthy and inexpensive.
    Flutter
    - 9/8/09

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  • Was looking for a use for a lot of thawed out frozen carrots and this recipe jumped out as being really tasty. Yum - 7/7/09

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  • Very flavorful soup for so few calories per serving, will definitely make this again and again! - 4/5/09

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