Carrot Soup Recipe – Easy Indian Style Carrot & Ginger Soup

Last Updated on 4 months by Neha Deshmukh

Carrot Soup Recipe – Easy Indian Style Carrot & Ginger Soup

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 and ginger soup is exactly that – warm, subtly spiced, and ready in under 20 minutes! I first made this when the weather turned chilly last year, and it’s been a family favourite ever since. It’s the perfect light lunch or starter, and honestly, it just feels good to eat. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average carrot soup. The addition of ginger and a touch of Indian-inspired seasoning elevates it to something truly special. It’s incredibly easy to make, even if you’re new to the kitchen. Plus, it’s packed with nutrients and naturally sweet – a win-win! It’s also wonderfully adaptable, so you can tweak it to your liking.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 250 grams carrots
• 1 medium onion
• 1 inch piece of ginger
• 2 cloves garlic
• 1 tsp olive oil
• Salt to taste
• Pepper powder to taste
• 1 cup water or vegetable stock (about 240ml)
• ½ cup water (about 120ml) – for adjusting consistency

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Carrots: Choosing the Best Varieties

Look for firm, bright orange carrots. I prefer using regular carrots for this soup, but you can absolutely use baby carrots for convenience. Just remember they tend to be sweeter, so you might want to reduce any added salt.

Ginger: Fresh vs. Ground – Which to Use?

Fresh ginger is always best for this recipe. It has a brighter, more vibrant flavour. If you absolutely have to use ground ginger, use about ½ teaspoon, but it won’t be quite the same.

Olive Oil: Alternatives & Their Impact on Flavor

Olive oil adds a lovely subtle flavour, but you can easily substitute it with ghee (clarified butter) for a more traditional Indian touch. Coconut oil also works well, especially if you’re going for a vegan version.

Spices: Exploring Regional Indian Spice Blends for Carrot Soup

While this recipe keeps it simple with salt and pepper, feel free to experiment! A pinch of garam masala, cumin powder, or even a tiny bit of turmeric can add a beautiful depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super straightforward.

1. First, wash, peel, and chop your carrots into roughly 1-inch cubes. Then, peel and finely chop the onion, ginger, and garlic. Having everything prepped makes the cooking process so much smoother.
2. Heat the olive oil in a pressure cooker or a heavy-bottomed pan. Add the chopped onion, garlic, and ginger and sauté until the onion turns translucent – about 2-3 minutes. You want them softened, but not browned.
3. Now, add the chopped carrots and sauté for another 2-3 seconds. Just a quick toss to coat them in the oil and spices.
4. Pour in 1 cup (240ml) of water or vegetable stock. Add salt to taste and bring to a boil. If you’re using a pressure cooker, cover and cook for 2 whistles. If you’re using a pan, cover and simmer until the carrots are beautifully soft – about 15-20 minutes.
5. Once the carrots are cooked, let the mixture cool slightly. Then, carefully transfer it to a blender and blend until completely smooth. For the silkiest texture, strain the puree through a soup strainer. This removes any remaining fibres.
6. Pour the strained soup back into the pan. Add ½ cup (120ml) of water to adjust the consistency to your liking and reheat gently. Taste and adjust the salt and add pepper powder to taste.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Soup Consistency

Don’t be afraid to add more water if the soup is too thick! You want it to be easily sippable.

Preventing Bitterness in Your Carrot Soup

Sometimes carrots can have a slightly bitter taste. Adding a tiny pinch of sugar can help balance it out, but usually, a good quality vegetable stock does the trick.

Blending Techniques for a Silky Smooth Texture

A high-speed blender is your best friend here. If you don’t have one, blend in batches and strain the soup thoroughly.

Variations

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

Vegan Carrot Soup

Simply use vegetable stock and olive oil (or coconut oil) instead of ghee.

Gluten-Free Carrot Soup

This recipe is naturally gluten-free! Just double-check your vegetable stock to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustments: Mild, Medium, & Spicy

• Mild: Stick to salt and pepper.
• Medium: Add ¼ teaspoon of garam masala.
• Spicy: Add a pinch of cayenne pepper or a finely chopped green chilli along with the ginger and garlic.

Festival Adaptations: Carrot Soup for Diwali or Holi

For Diwali, garnish with a swirl of cream and a sprinkle of chopped nuts. For Holi, a touch of rose water can add a beautiful floral aroma.

Serving Suggestions

This soup is lovely on its own, but here are a few ideas to make it a complete meal:

• Serve with a crusty bread roll for dipping.
• Add a dollop of plain yogurt or coconut cream for extra richness.
• Garnish with fresh coriander leaves or a sprinkle of toasted cumin seeds.

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 a month. Just thaw completely before reheating.

FAQs

Got questions? I’ve got answers!

Is this carrot soup suitable for babies?
Yes, absolutely! Just omit the pepper and ensure the soup is cooled to a safe temperature before serving.

Can I make this soup ahead of time?
Definitely! You can make it a day or two in advance and store it in the refrigerator. The flavours actually develop even more over time.

What if I don’t have a pressure cooker?
No problem! Just simmer the carrots in a pan until they’re tender – it will take a bit longer, around 20-25 minutes.

Can I use carrot tops in this recipe?
While you can, carrot tops can be slightly bitter. If you do use them, use sparingly and blend them in with the carrots.

How can I add protein to this carrot soup?
Add a handful of cooked chickpeas or lentils to the soup for a protein boost. A swirl of Greek yogurt also adds a nice creamy texture and protein.

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