Curried Cream of Carrot Soup with Ginger & Thyme
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Description:
This Curried Cream of Carrot Soup with Ginger & Thyme is a delightful, aromatic dish that combines the sweetness of carrots with the warmth of curry and a hint of freshness from thyme. Perfect for cozy dinners or as a starter for a hearty meal, this soup is both nutritious and comforting. The blend of spices, fresh herbs, and creamy texture will surely impress anyone at your table. Whether you’re hosting guests or just treating yourself to a bowl of soul-soothing goodness, this recipe is a keeper!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onion | 1 medium |
| Garlic | 3 cloves |
| Butter | 2 tbsp |
| Curry Powder | 2 tsp |
| Ground Cinnamon | 1 1/2 tsp |
| Bay Leaves | 2 leaves |
| Fresh Thyme | 2 sprigs |
| Carrots | 5 large |
| Chicken Stock | 4 cups |
| Half-and-Half Cream | 1/2 cup |
| Fresh Chives | For garnish |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 140.4 kcal |
| Total Fat | 6.8 g |
| Saturated Fat | 4 g |
| Cholesterol | 17.6 mg |
| Sodium | 142.1 mg |
| Total Carbohydrates | 19.4 g |
| Dietary Fiber | 5.5 g |
| Sugars | 7.8 g |
| Protein | 2.6 g |
Instructions:
-
Sauté Aromatics
In a large soup pot, melt the butter over medium heat. Add the chopped onion, garlic, and fresh ginger, then sauté until the onions are translucent and fragrant, about 4-5 minutes. The ginger will add a beautiful zing to the soup that complements the warmth of the curry. -
Add Spices
Stir in the curry powder, ground cinnamon, bay leaves, and fresh thyme. Let the spices cook for 1-2 minutes to release their essential oils, filling your kitchen with an inviting, fragrant aroma. -
Cook the Carrots
Add the chopped carrots to the pot and stir to coat them in the spiced butter mixture. Pour in the chicken stock, and season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the flame to low and let it simmer gently for about 15 minutes, or until the carrots are fork-tender. -
Blend the Soup
Remove the pot from the heat. Discard the bay leaves and thyme sprigs. Using an immersion blender or regular blender, puree the soup until it’s completely smooth and velvety. If you prefer a chunky texture, pulse the soup a few times for a rustic feel. -
Finish with Cream
Once the soup is blended to your desired consistency, whisk in the half-and-half cream. This will add richness and a silky smooth texture to the soup. Taste and adjust seasoning with more salt or pepper if needed. -
Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped chives. The fresh herbs will add a pop of color and a mild oniony flavor that balances the soup’s creamy richness.
Tips for Success:
- Adjust the Spice Level: If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes along with the curry powder.
- Vegan Version: For a dairy-free version, substitute the butter with coconut oil and replace the half-and-half cream with coconut milk for a tropical twist.
- Make it Ahead: This soup can be made a day ahead and stored in the fridge. The flavors will meld together even more, making it taste even better the next day.
- Texture Options: If you like your soup chunkier, blend only half of the soup and leave the rest as is.
Why You’ll Love This Recipe:
This Curried Cream of Carrot Soup with Ginger & Thyme combines the heartiness of carrots with the complexity of curry, the warmth of cinnamon, and the subtle brightness of fresh thyme. Not only does it offer comforting flavors, but it’s also packed with nutrients. The combination of fresh thyme and ginger makes it a standout soup for any occasion, from casual weeknight dinners to elegant gatherings. The creamy texture achieved with half-and-half cream gives it that perfect finishing touch that will have your guests asking for the recipe!
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