Carrot & Ginger Soup Recipe – Easy Indian-Style Puree

Last Updated on 2 months by Neha Deshmukh

Carrot & Ginger Soup Recipe – Easy Indian-Style Puree

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. This Carrot & Ginger Soup is a personal favorite – it’s incredibly easy to make, packed with flavor, and feels like a warm hug in a bowl. I first made this when I was craving something light but nourishing, and it’s been a go-to ever since! It’s a simple Indian-inspired puree that’s perfect for a quick lunch or a cozy dinner.

Why You’ll Love This Recipe

This isn’t your average carrot soup. The ginger adds a lovely warmth and zing, and the Indian-style seasoning gives it a unique, comforting flavor. It’s ready in under 20 minutes, requires minimal ingredients, and is naturally vegan and gluten-free (with a few easy checks, which we’ll get to!). Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

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

• 2 tbsp olive oil
• 2 inch ginger, roughly chopped
• 1 medium onion, sliced
• 3 carrots, roughly chopped
• 2 cups water (approximately 480ml)
• Salt to taste (start with ½ tsp)
• ½ tsp mixed herbs
• ¼ tsp pepper powder
• 2 tbsp pumpkin seeds
• 1 tsp mint leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Olive Oil Varieties: You can use extra virgin olive oil for a richer flavor, or a lighter olive oil for a more subtle taste. I usually go with whatever I have on hand.
• The Importance of Fresh Ginger: Seriously, use fresh ginger! The flavor is so much brighter and more vibrant than ginger paste. Plus, peeling and chopping it is kind of therapeutic, right?
• Choosing the Right Onions: I prefer using red onions for this soup, as they have a slightly sweeter flavor. But yellow onions work just fine too.
• Carrot Selection for Sweetness: Look for carrots that are firm and brightly colored. The sweeter the carrots, the sweeter the soup!
• Spice Blends & Mixed Herbs – Regional Variations: Feel free to experiment with your favorite herb blends. Garam masala (a pinch!) can add a lovely warmth, or a touch of dried coriander leaves for a fresh flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pressure cooker over medium heat. Add the chopped ginger and sauté for about a minute, until fragrant.
2. Add the sliced onion and cook until softened and translucent – around 3-5 minutes. Don’t rush this step; softened onions build a great flavor base.
3. Stir in the chopped carrots and sauté for another 2 minutes. This helps to bring out their natural sweetness.
4. Pour in the water, add salt, and close the pressure cooker. Cook for 3 whistles on medium heat.
5. Once the pressure has released naturally, carefully open the cooker and let the mixture cool slightly.
6. Transfer the cooled mixture to a blender and blend until completely smooth. If it’s too thick, add a little of the leftover cooking water.
7. Pour the puree into a kadai (Indian wok) or saucepan. Add any remaining cooking water to reach your desired consistency and bring to a gentle boil.
8. Season with mixed herbs, pepper powder, and adjust the salt to your liking.
9. Garnish with pumpkin seeds and chopped mint leaves before serving.

Expert Tips

A few little secrets to make this soup even better:

• Achieving the Perfect Soup Consistency: Don’t be afraid to add more water if the soup is too thick. You want it to be smooth and easily sippable.
• Blending Techniques for a Smooth Puree: A high-speed blender will give you the smoothest results. If you don’t have one, blend in batches and strain the soup through a fine-mesh sieve for extra smoothness.
• Adjusting Spice Levels: Start with the recommended amount of pepper and adjust to your preference. A pinch of chili flakes can also add a nice kick!

Variations

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

• Vegan Carrot & Ginger Soup: This recipe is already naturally vegan! Just double-check your mixed herbs to ensure they don’t contain any animal-derived ingredients.
• Gluten-Free Adaptations: This recipe is naturally gluten-free.
• Spice Level Adjustments (Mild, Medium, Spicy): For a mild soup, omit the pepper powder. For medium spice, use the recommended amount. For spicy, add a pinch of chili flakes or a small chopped green chili. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations (Navratri/Vrat Friendly): Skip the onion and ginger during fasting periods. You can still enjoy a delicious carrot soup with just the spices and herbs.

Serving Suggestions

This soup is wonderful on its own, or you can pair it with:

• A crusty piece of bread for dipping.
• A side salad for a light and healthy meal.
• A dollop of coconut cream for extra richness (especially good for a vegan version!).

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• What type of blender works best for this soup? A high-speed blender is ideal, but any blender will work. You might just need to blend for a longer time or strain the soup for extra smoothness.
• 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.
• How can I adjust the sweetness of the soup? If you want a sweeter soup, add a teaspoon of maple syrup or honey.
• Is it possible to use a different vegetable instead of carrots? Yes! Sweet potatoes, butternut squash, or pumpkin would all work well.
• What are some good alternatives to pumpkin seeds for garnish? Toasted sunflower seeds, chopped cilantro, or a swirl of coconut cream are all great options.