Garam Masala Carrot Soup
This soup combo is delicious! I love the roasted carrots, onions, and ginger with the garam masala. Simple, healthy ingredients that pair beautifully.
Roasting the vegetables before blending them into a soup creates a depth of flavor that you just can’t get on the stovetop. And I like to roast my veggies extra, until they develop toasty edges. This process also caramelizes the onions, which lends a nice sweetness to the soup. As for the ginger and turmeric, add a small amount. Their flavors are quite bold. But if you enjoy the bite, add extra for their immune boosting properties! And to take this soup to the next level, I recommend using homemade chicken broth.
Garam Masala Roasted Carrot Soup
Modify this soup as you see fit! Add less broth for a thick, rich soup or thin it out with extra broth and coconut milk. Taste as you go and adjust as needed. You can also spice up this soup two ways. You can toss the vegetables with the spices pre-roasting or make a tadka at the end. And note on the cinnamon, if you only have one type, that's ok! Use whatever you have on hand, most likely it's Ceylon, the most popular variety. I like to blend Ceylon and Vietnamese cinnamon because the former is mild and the later has more bite!
Ingredients
- 5 lbs Carrots - one large bag of carrots
- 2 White Onions
- 1-2 inch piece Fresh Ginger and Turmeric, peeled
- 1/4 Cup Ghee
- 6-10 Cup Chicken Broth
- 1/2 Cup Coconut Milk
Spices
- 1/2 Tsp Garam Masala
- 1/4 Tsp Ceylon Cinnamon
- 1/4 Tsp Vietnamese Cinnamon
- 1/4 Tsp Pepper
- 1/2-1 Tsp Salt
Instructions
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Heat oven to 415. Peel and chop ingredients. Place on parchment lined baking sheet. Toss with ghee or spoon ghee onto vegetables to toss once heated in the oven.
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Place baking sheet into oven until ghee is melted. Toss everything together, making sure to spread everything out in the pan for a more even roast.
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Season your vegetables with the spices now or add them at the end.
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Roast vegetables until browned, around 45 minutes.
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Add roasted vegetables to blender.
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Pour over chicken broth and blend until smooth. You may need to do this in two batches.
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Pour soup into pot and finish seasoning. Add coconut milk to taste and thin with more broth if needed.
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If you haven't added your spices yet, make a tadka, which is to heat fat and spices together so the spices release their flavors. Heat 2 tsps of ghee up and stir in spices over med heat until fragrant, about 30 seconds to 1 minute. Add to soup and adjust as needed.
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Enjoy!
2 Comments
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Oooh carrot soup is always a great idea! And I love how the steps are laid out! Nailed it!
Thanks babe!! Such a go-to soup!! Love it with the roasted ginger 🙂