Curried Carrot and Ginger Soup

Soup season has finally arrived! I’d love to kick it off with my Curried Carrot and Ginger Soup. She’s delicious.

This Curried Carrot and Ginger Soup is so yummy and simple with some bold flavors. It’s a crowd-pleaser and absolutely perfect for cozy season. Served with coconut cream and home-made flax crackers, you’ll definitely want to try this one!

The Curried Carrot and Ginger Soup is super easy to make! It’s done in one pot, then blended smooth. The coconut cream is made from the thick cream sitting at the top of a can of coconut milk. Whisk it together with cumin, Kosher salt, and pepper for a creamy soup topping.

Let’s talk about the flax crackers…

I thought it would be fun to make homemade flax crackers. They’re super tasty, seasoned with garlic powder, dried herbs, and cumin. Plus they’re also so much easier to make than you’d think. Literally, mix the ingredients in a bowl, roll out thin onto parchment paper, then bake until crispy.

However, you can easily substitute store-bought flax seed crackers or your favorite soup croutons.

Ingredient Notes:

• Avocado Oil – You can substitute any neutral oil here too. I prefer to use avocado oil because it’s healthier than most.
• Curry Powder – Using a good quality curry powder will make the final result even tastier. Try this one!
• Green Herbs – Really you can use anything fresh that you have to garnish the soup. I’d suggest scallion greens, dill, parsley, cilantro, or chives!
• Flax Meal – This is pre-ground flax seeds. You can grind the flax seeds yourself or buy them pre-ground.
• Sunflower Seeds – Without the shells.
• Garlic Powder – This one is my absolute favorite!

Curried Carrot and Ginger Soup

Soup season has finally arrived! I’d love to kick it off with my Curried Carrot and Ginger Soup. She’s delicious.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Soup

Cuisine Eclectic

Servings 4

Equipment

• 1 Medium Pot
• Blender
• 1 Medium Bowl
• Whisk
• Parchment Paper
• 1 Sheet Pan

Ingredients

  

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For the Soup:

• Avocado oil
• ½ yellow onion thinly sliced
• Kosher salt
• 1 lb. carrots peeled, trimmed, and cut into 1-inch pieces
• 2 stalks celery cut into 1 inch pieces
• 3 cloves garlic peeled and kept whole
• 1½ inch piece ginger peeled and roughly chopped into chunks
• 1 teaspoon curry powder
• ¼ teaspoon red pepper flakes if you don’t like spicy, cut this amount in half or leave out completely
• 3 cups chicken or vegetable stock
• Coconut Cream recipe below
• Flax Crackers recipe below
• Green Herbs for garnish

For the Coconut Cream:

• 1 13.5 oz. can coconut milk, unshaken/not mixed, cream from the top only, liquid kept for the flax crackers room temperature
• ¼ teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper

For the Flax Crackers:

• ¾ cup flax meal
• ¼ cup hemp seeds
• 3 tablespoons sunflower seeds roughly chopped
• ½ cup coconut water leftover from the can of coconut milk used for the Coconut Cream
• ½ teaspoon garlic powder
• ½ teaspoon Herbes de Provence
• ½ teaspoon ground cumin
• 1 teaspoon Kosher salt
• Freshly ground black pepper

Instructions

 

For the Soup:

• Heat a large drizzle of avocado oil in a medium pot over medium heat. Add onions and a decent pinch of Kosher salt and cook, stirring occasionally for 4-5 minutes, until beginning to soften and lightly brown.
• Add carrots, celery, garlic, and ginger and cook for 2 minutes, stirring occasionally.
• Add a small drizzle of avocado oil, the curry powder, and red pepper flakes to the pot and cook, stirring constantly, for about 30 seconds, scraping the bottom of the pan so the spices don’t burn.
• Add stock and bring to a simmer, then tightly cover, reduce heat to low, and cook for 40 minutes, until the vegetables are softened.
• Transfer to a blender and puree until smooth. Season with Kosher salt, to taste (I added 1 teaspoon for 4 servings).
• Serve in bowls with a large dollop of coconut cream, sprinkled with the flax crackers and your green herb of choice, for garnish.

For the Coconut Cream:

• In a medium bowl, combine the cream from the top of the coconut milk can, cumin, a pinch of Kosher salt, and freshly ground black pepper. Whisk until smooth.

For the Flax Crackers:

• Adjust rack to middle position and preheat oven to 350°F. Prepare a parchment-lined sheet pan.
• In a medium bowl, add all the ingredients and mix with your hands until evenly combined.
• Turn out the flax mixture onto the parchment-lined sheet pan and place another sheet of parchment paper on top. Using the underside of a bowl, flatten the mixture until it’s evenly about 1/8 of an inch thick.
• Remove the top layer of parchment. Cut or score the flax crackers in a grid pattern, creating 1 ½ inch squares.
• Bake for 22-27 minutes, until darkened and toasty. Let cool completely.

Notes

Soup will keep in an airtight container in the refrigerator for up to 3 days. Soup will keep in an airtight container in the freezer for up to 3 months. 

Coconut Cream will keep in an airtight container in the refrigerator overnight.

Flax Crackers will keep in an airtight container in the pantry for up to 2 weeks. 

Keyword easy, healthy, vegan, Vegetarian

Tried this recipe?Let us know how it was!