Tagine-Inspired Carrot and Ginger Soup with Coconut Milk

A creamy, warm, and comforting carrot and ginger soup infused with the aromatic spices of a tagine and the richness of coconut milk. Perfect for a cold day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.10/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Asian•Thai

Mood:

Comfort Food

Ingredients

Servings

1lbCarrots(Peeled and chopped)

£0.45

1mediumOnion(Chopped)

£0.30

2tbspGinger(Freshly grated)

£0.25

2clovesGarlic(Minced)

£0.15

4cupsVegetable Broth(Or chicken broth if not vegan)

£0.60

1canCoconut Milk(Full-fat for best flavor)

£1.50

2tbspOlive Oil

£0.15

1tspGround Cumin

£0.05

1tspGround Coriander

£0.05

0.5tspTurmeric

£0.03

0.3tspCinnamon(Ground)

£0.02

PinchCayenne Pepper(Optional, for a little heat)

£0.01

To tasteSalt

To tastePepper

£0.01

For GarnishFresh Cilantro(Chopped)

£0.35

For GarnishToasted Almonds(Slivered or chopped)

£0.50

Total Cost

£4.42

£1.10 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat.
2.
Add chopped onion and cook until softened, about 5 minutes.
3.
Add minced garlic and grated ginger and cook for another minute until fragrant.
4.
Add chopped carrots, ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly to coat the carrots with the spices.
5.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until carrots are very tender.
6.
Remove the pot from heat and let the soup cool slightly.
7.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. (Be careful when blending hot liquids!)
8.
Return the blended soup to the pot and stir in the coconut milk. Heat gently over low heat, being careful not to boil.
9.
Season with salt and pepper to taste.
10.
Serve hot, garnished with fresh cilantro and toasted almonds.

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

29g

11% of RDA

Fat

24g

34% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

14 g

16% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, roast the carrots with the spices before adding them to the broth.

Adjust the amount of cayenne pepper to your liking for desired level of spiciness.

If you don't have fresh ginger, you can use 1 teaspoon of ground ginger. But the fresh is much better.

For a thicker soup, use less broth. For a thinner soup, add more broth.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot or Dutch Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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