How to Make Curry Ginger Carrot Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while still providing creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be fresher and more flavorful.

Heat olive oil in a large Dutch oven over medium heat.

Chop one onion and add it to the pot, cooking until translucent.

Finely slice 2 pounds of carrots and add them to the pot.

Add 1 pound of Yukon Gold potatoes, chopped.

Season with a big pinch of salt and freshly ground pepper, and cook over medium-low heat for about half an hour.

Prepare crispy chickpeas by mixing one can of chickpeas with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin, then spread on a parchment-lined sheet tray.

Roast the chickpeas in a 400-degree oven for about 20 minutes, shaking halfway through.

After 30 minutes, the vegetables should be disintegrating; add 2 teaspoons of curry powder and a chopped 1-inch piece of ginger.

Pour in 2 cups of chicken broth and let it cook for another 5-10 minutes.

Blend the soup until smooth, adjusting thickness with more chicken broth if necessary.

Serve the soup topped with a dollop of creme fraiche and crispy chickpeas, garnished with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary