Curry Carrot Day 3 Of Good Soup Challenge

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

ginger

🥗Healthier: turmeric

💰Cheaper: none

Turmeric offers a similar warmth and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while remaining neutral.

Lay down parchment paper for easy cleanup before peeling carrots.

Peel the ends of the carrots with a peeler to reduce waste.

Rough chop the carrots into even sizes, using about 2 pounds (3 quarts) of carrots.

Make a spice blend with ceylon cinnamon, yellow mustard seed, 2 green cardamom pods, red pepper flake, turmeric, 4 corn peppercorn mix, and 1 bay leaf.

Heat a healthy amount of extra virgin olive oil in a large pot and add the spice blend, allowing the mustard seeds to pop.

Add the chopped garlic and ginger to the pot, followed by the carrots and salt.

Pour in vegetable sauce and let the mixture simmer for about 30 minutes until the carrots are soft.

Remove the bay leaf and add half and half for creaminess before blending.

Use a stick blender to blend the soup, then transfer to a countertop blender for a smooth consistency, adding leftover stock to adjust thickness as desired.

Pass the blended soup through a sieve for an ultra-smooth texture.

Taste the soup and adjust seasoning with salt, citric acid, and cayenne as needed.

Cut additional carrots into small chunks for garnish and roast them in the oven with olive oil.

Serve the soup in a bowl, garnishing with chili oil, zatar, flaky salt, and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens