Ginger Carrot Soup Recipe

By | March 10, 2014

Ginger Carrot Soup Recipe

Chase away the winter chills with this zesty & warming ginger carrot soup. The coriander, ginger and lime all blend together to make an exotic treat for the tastebuds!


5 tsp. coriander seeds

1/4 cup olive oil

2 large onions, sliced

4 cloves garlic, minced

4 TBS minced fresh ginger

2 pounds sliced carrots

3 1/2 quarts of vegetable or chicken stock

1 tsp. fresh lemon or lime juice

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 cup plain yogurt and some fresh coriander for garnish


In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes.

Shake the seeds constantly until fragrant. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve.

In a soup pot warm the oil and add the onions. Cook for 3 minutes, stirring occasionally or until the onions are translucent.

Add the garlic, ginger, carrots, stock, sea salt, pepper, and ground coriander.

Bring to a boil. Reduce heat; cover and simmer until the carrots are tender.

Remove from heat and stir in the lemon or lime juice.

Process the soup in a food processor until smooth.

Just before serving, garnish each bowl with a dollop of yogurt and a sprig of freshcoriander.