Curried Carrot Ginger Soup

Tags

carrot, curry, food, foodie, garbanzo, Garbanzo beans, ginger, meal, onion, recipe, soup, vegetarian, yogurt sauce

I’ve stated many times before that Hubster is not a soup fan. I however cannot get enough of it, especially during the snow squalls and is bitter cold. The restaurant where I worked during grad school served a ginger carrot soup that was sweetened with brown sugar. However, I believe that carrots are sweet enough as if and need a lil’ added kick.

Curried Carrot Ginger Soup

Ingredients:
2 Tbsp. butter, 1 small onion diced, 5 large carrots (peeled and chopped), 2 Tbsp. grated ginger, 1 Tbsp. minced garlic, 1 c. cooked garbanzo beans, 1 c. vegetable stock, 1 c. coconut milk, 1 Tbsp. fresh lemon juice, 1 tsp. curry, fresh ground sea salt,  fresh cracked black pepper

Directions:
At the bottom of a pot, sauté onions in butter. Add garlic, ginger, curry, salt, pepper and warm. Add remaining ingredients and bring to a boil. Simmer for about 20 minutes. Blend soup in high power blender. Garnish you chopped cilantro, yogurt sauce, curried pecans, and/or red pepper flakes.

Notes:
I look forward to trying yellow carrots in this recipe, one I grow my own.
For Hubster, I added chunks of chicken and many curried pecans to curb his meat cravings.
For a vegan version just swap in olive oil for the butter.

What soup has warmed you up recently?

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