Carrot Soup Recipe – Indian Style with Coconut Milk & Jaggery

Last Updated on 2 months by Neha Deshmukh

Carrot Soup Recipe – Indian Style with Coconut Milk & Jaggery

Hey everyone! If you’re anything like me, you’re always looking for comforting, healthy recipes that don’t take forever to make. This Indian-style carrot soup is exactly that – warm, subtly sweet, and packed with flavour. I first made this when the weather started to turn chilly, and it’s been a family favourite ever since. It’s a little different from your typical carrot soup, thanks to the warming spices and creamy coconut milk. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t just any carrot soup. It’s a hug in a bowl! Here’s what makes it special:

• Flavourful: The combination of cinnamon, cloves, and a touch of jaggery creates a beautifully balanced sweet and savoury taste.
• Healthy: Carrots are fantastic for you, and this soup is a great way to get your daily dose of vitamins.
• Easy: It comes together in under an hour, making it perfect for a weeknight meal.
• Unique: The Indian spices and coconut milk give it a delightful twist.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 3 carrots
• 1 onion
• 1 tsp ginger-green chilli paste
• 1 tbsp ghee
• 4-5 cloves
• 1 inch cinnamon stick
• 1 tsp jaggery
• To taste salt
• 1/4 cup coconut milk

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Ghee: Using ghee (clarified butter) adds a lovely richness and nutty flavour that’s traditional in Indian cooking. It really elevates the soup.
• Jaggery: Jaggery is unrefined cane sugar, and it has a beautiful molasses-like flavour. It’s less sweet than refined sugar and adds a lovely depth. If you can’t find it, you can substitute with brown sugar, but jaggery is worth seeking out!
• Spices: Cinnamon and cloves are warming spices commonly used in Indian cuisine. They add a lovely aroma and flavour to the soup. Don’t skip them!
• Coconut Milk: You can use fresh coconut milk or canned. Fresh is amazing if you can get it, but canned works perfectly well. Full-fat coconut milk will give you the creamiest result, but you can use light coconut milk to reduce the fat content. In South India, they often use coconut milk extracted on the same day for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pot over medium heat. Add the chopped onion and ginger-green chilli paste. Sauté for 2-3 minutes, until the onion is softened and fragrant.
2. Now, add the carrots and sauté for another 7-8 minutes, stirring occasionally. This helps to bring out their natural sweetness.
3. Pour in 6.5 cups of water, add the cinnamon stick and cloves. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
4. Once the carrots are cooked, discard the cinnamon stick and cloves. Let the soup cool slightly, then carefully transfer it to a blender and blend until smooth.
5. Pour the blended soup back into the pot. Mix in the coconut milk, remaining stock (if any), and jaggery. Simmer for 5-6 minutes, stirring occasionally, until everything is well combined.
6. Finally, season with salt to taste. And that’s it! Your Indian-style carrot soup is ready to enjoy.

Expert Tips

Here are a few tips to make your soup even better:

• Don’t overcook the carrots! You want them to be tender, but not mushy.
• Blending the soup until completely smooth is key for a creamy texture.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a little heat, add a pinch of cayenne pepper or a finely chopped green chilli along with the ginger-green chilli paste. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptation: This soup makes a lovely starter for Diwali or other festive occasions. It’s light, flavourful, and warming – perfect for a celebration.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• Serve hot with a sprinkle of croutons for added crunch.
• A swirl of coconut cream on top looks beautiful and adds extra richness.
• Pair it with a side of warm naan bread for dipping.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

1. Can I make this soup ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. The flavours will actually develop even more overnight.

2. What is jaggery and can I substitute it?

Jaggery is an unrefined cane sugar with a lovely molasses flavour. If you can’t find it, you can substitute with brown sugar, but the flavour won’t be quite the same.

3. What type of coconut milk works best in this recipe?

Full-fat coconut milk will give you the creamiest result, but you can use light coconut milk if you prefer. Fresh coconut milk is amazing if you can get it!

4. How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water or stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

5. Can I add other vegetables to this carrot soup?

Definitely! Sweet potatoes, butternut squash, or even a little ginger would all be delicious additions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.