Spicy Carrot Soup with Yoghurt

My Favourite Soups

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2060The first time I made carrot soup, I combined the carrots with sweet potato. It resulted in a very sweet soup. I also added the rind (zest) and juice of one orange to the soup. The soup tasted extremely nice. Sweet potato is one of my favourite ingredients. I use it in virtually everything I cook, from cookies, to cakes to soups and side dishes. Do you like sweet potatoes?

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2064Today I’m sharing carrot soup combined with Irish potatoes (why are they called Irish potatoes?). It’s always good to add some starchy vegetable to help with the thickening and texture of the carrot soup, and sometimes the colour too. This soup has several spices and coconut milk. Please make sure you use freshly roasted and ground cumin seeds. It gives a better aroma and taste. If you don’t like coconut milk use any other substitute such as almond milk, rice milk or soymilk. I use coconut milk because it’s thick and creamy with a very nice aroma (how can I describe it?). It greatly enhances the flavour of the soup. We really loved this soup and I hope you do too!

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2073I garnished my soup with coconut milk and dried chilli flakes. If you don’t like chilli, please omit it. I wish you a happy cooking!

  • Ingredients
  • 2-3 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon cumin seeds, toasted and ground in a mortar
  • ½ teaspoon dried chilli flakes (optional)
  • 250g (½ Ib) potatoes, peeled and chopped
  • 450g (1Ib) carrots, peeled and chopped
  • 3 cups vegetable broth (use only 2 cups in the beginning)
  • 1 x 400ml can (1⅔ cups) coconut milk
  • ¼ cup plain yoghurt
  • 1 tablespoon chopped fresh cilantro (to garnish)

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2001Please always remember to assemble all ingredients before you start

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2002Heat the oil in a large pot over medium heat. Add onions, garlic and ginger and cook five minutes until soft, without browning.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2006Stir in curry paste, cumin, curry powder and chilli flakes (if using) and cook gently for 3 minutes.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2007Add the potatoes and carrots and stir to combine.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2010Stir in 2 cups broth (stock) and the 400ml coconut milk. Increase heat and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_2016Blend (puree) the soup until smooth and then pour back into the pot. Add the yoghurt and heat till piping hot (do not boil). Add chopped cilantro and serve. If you prefer you can top the soup with grated Parmesan cheese

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_1975These days, I eat quite a bit of chilli so I garnished my soup with dried chilli flakes.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_1970If you don’t like chilli you can garnish with yoghurt.

Spicy Carrot Soup with Yoghurt myfavouritepastime.com_1969I hope you’ll enjoy the soup the way I did

Spicy Carrot Soup with Yoghurt

Preparation time: 30 minutes; Cooking time: 45 minutes; Serves: 4-6

Ingredients

  • 2-3 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon cumin seeds, toasted and ground in a mortar
  • ½ teaspoon dried chilli flakes (optional)
  • 250g (½ Ib) potatoes, peeled and chopped
  • 450g (1Ib) carrots, peeled and chopped
  • 3 cups vegetable broth (use only 2 cups in the beginning)
  • 1 x 400ml can (1⅔ cups) coconut milk
  • ¼ cup plain yoghurt
  • 1 tablespoon chopped fresh cilantro (to garnish)

Instructions

  • Heat the oil in a large pot over medium heat. Add onions, garlic and ginger and cook five minutes until soft, without browning. Stir in curry paste, cumin, curry powder and chilli flakes (if using) and cook gently for 3 minutes.
  • Add the potatoes and carrots and stir to combine. Stir in 2 cups broth (stock) and the 400ml coconut milk. Increase heat and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
  • Blend (puree) the soup until smooth and then pour back into the pot. Add the yoghurt and heat till piping hot (do not boil). Add chopped cilantro and serve. If you prefer you can top the soup with grated Parmesan cheese. Enjoy the soup!

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32 thoughts on “Spicy Carrot Soup with Yoghurt

  1. This looks wonderful. I can imagine it might be a bit sweet. Do you ever leave chunks of carrot in the soup for added texture? Once again, a perfect addition for warm bread.

    1. Ha ha my carrot soups are always blended to perfection. But there are some soups like the chowders that I always make sure have nice chunks of veggies and huge pieces of chicken. Thanks and wish you a fantastic week!
      Liz

  2. Hi Liz
    All the way from Kenya, reading your recipes definitely setting out to begin to try them out. The soup looks delicious!
    Auntie Nelly- kenya

    1. Hi Aunt Nelly,
      It’s so great to hear from you after what seems like an eternity. I thought you’d never visit the blog. Please whip out your cooking pots and start cooking. I’m so eager to hear feedback from you. Soup is one of my favourite foods, I love, love soup. Have a great Sunday and best wishes to the whole family. I m watching world cup…Best wishes!!!
      Liz

    1. Mmm interesting that you haven’t heard of carrot soup. I think virtually any vegetable under the sun can be turned into a soup, even beetroot. The carrot soup tastes nice. You should try it sometime. I wish you a wonderful weekend!
      liz

  3. I bought a whole bag of carrots this week and unknowingly already had carrots in the refrigerator. This sure would help use them up, just in time for Meatless Monday… Thanks for sharing!

    1. I love carrots, raw, braised, boiled and pureed into soup. I have no problem at all eating them. The soup was delicious. Did you like the creamed carrot ginger soup? That’s a wonderful combination! I wish you a happy weekend!
      Liz

        1. Oh good to know that you really enjoyed the soup. Your chef friend must be a very good cook. I would love to make some carrot-ginger soup. Ginger is one of my favourite ingredients. Have a pleasant day!
          liz

    1. Mama D,
      Thank you so much for complimenting. I am trying to eat more pepper. I’m slowly, getting there. Have a great weekend!
      Liz

  4. It looks lovely Liz! My kind of soup, in fact I had something similar for lunch yesterday. At a restaurant…LOL, Gosh, I’m falling behind with blogging, have a couple to get posted but trying to find the time to do it. I have been deep into our soon to be plant and bake sake but only a week til it’s done so hopefully I can take a breath and catch up. I still check out your posts and so enjoy the recipes and photos! Hope you are looking forward to a great weekend!

    1. Thank you, Sandy. I’m really trying to keep up with posting, this year. Sometimes it wears me out. Maybe I should also start smelling the flowers…I hope you’ll get time to finish your posts. I look forward the Plant and Bake sake. Have a wonderful weekend, Sandy. Thanks for the effort you make to visit the blog regularly. Best wishes!
      liz

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