Curried Carrot Soup
This curried carrot soup is perfect for this time of the year. Days are longer and warmer, but nights are still a bit chill. And you already know that nothing beats a good soup in a chill night.
Carrots are one of my favourite vegetables since I can remember. It was present in all my salads and many times I use to take it as a quick healthy snack, peel and ready to bite. You know, when a carrot is good, it is so sweet and crunchy.
Also, everyone knows that carrots are loaded with beta-carotenes and vitamin A, which are good for the skin and eyes. But it also can reduce cholesterol levels because of its high content in soluble fibers. Helps to cleanse the liver and colon. And because of its crunchiness, carrots stimulates gums, and trigger the creation of saliva, which is alkaline, and balances out the acid/cavity-forming, bacteria.
Carrots are usually pushed into a second level; they are in millions of recipes as a companion or side ingredient, vegetable broth, salads, sauces, etc. But carrots well deserve much more.
Probably they took their first main role with the worldwide famous carrot cake. But I believe they worth much more, that’s why today I made this magnificent curried carrot soup.
I’ve used garam masala that is a blend of ground spices very common in India and Middle East. In fact mine come all the way from a food market in Sri Lanka :).
In Ayurveda garam means ‘heating the body’, cloves, cinnamon, cardamom, cumin… all them elevate body temperature. The flavour is light and delicate elevating this curried carrot soup to its maximum.
Serve it as an apperitive or topped it with some quinoa or hemp seeds for protein boost.
Delicious spiced soup for a chill evening
- 1 kg carrots
- 1 onion
- 8 garlic cloves minced
- 1/2 teaspoon turmeric
- 2 teaspoon garam masala if you use powdered garam masala add just 1/2 teaspoon
- 2 teaspoons curry powder
- 1 teaspoon grounded black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1 cinammon stick
- 3 tablespoons extra virgin olive oil
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Peel and roughly chop onion and carrots (if carrots are organic, just scrape them under the tap water)
Heat the oil in a big saucepan and add carrots, onion and spices. Stir and cook for a few minutes, letting the spices release its aromas.
Cover with water and bring to boil over high heat. Reduce to low-medium heat and let it simmer for 45 minutes until carrots are very soft.
Swich of the heat and blend with your electric blender.
Serve your soup with a spoonful of sour cream or coconut cream for a vegan option and some roasted cumin seeds. If you want a protein booster top it with some cooked quinoa or hemp seeds.