Bright and cozy carrot, ginger, and cilantro soup

For spring delight and sunshine, I think carrot cake. For the pitter-pattering rainfall marked, chilly side of spring, this cozy, bright, nourishing soup is just the thing.

Aren’t carrots wonderfully cheerful? I’ve been in a bit of a funk these past few months. Not gloomy per se (well, maybe sometimes), just feeling the weight of an overhanging gloom. But as a wise friend told me recently: Feel all the feelings. Keep informed, be outraged, be afraid, and be ready to stand up and fight for your beliefs. But don’t let them take away your joy.

This soup is Joy on a cloudy day, and any day. It’s warm, hug-in-a-mug restorative soup. It’s packed with powerhouses like beta carotene, piquant ginger, and potent garlic. And of course, it’s rich in comforting flavor–all while being quick, simple, and budget-friendly to prepare.

Early in our marriage, Dave and I lived in the English Lakes District for a few years. The lush, hilly landscape was dotted with woolly lambs. Watery enchantment from humble tarns to outstretched, shimmering lakes beckoned at every turn. There were snow-capped mountains, miles and miles of public footpaths, and abundant opportunities to enjoy stellar views and feel in complete harmony—respectully— with nature.

The Lakes were/are the epitome of Picturesque, with a whole bunch of Spectacular thrown in. Living there was also darn expensive, especially for a couple starting out. We made the most of the beautiful outdoors and congenial culture and scraped by month-to-month, sticking to a firm budget of 50 pounds a week for groceries.

That was a long time ago, and today more than ever we’re all well aware of the impact of inflation. Even so, that was one commendably tight budget. One of the “luxuries” I allowed myself here and there was a tin or two of a delicious Carrot and Coriander soup–I don’t even remember the brand.

After a couple of years we decided to make a move across the pond to Colorado. I spent a year or two from there on the lookout for an American version of my favorite soup but never found it. Eventually, the searching dropped off, but I didn’t forget about that soup. Somehow it had that “nurse you better” feel to it without ever getting slapped with the association of being sick the way ginger ale can do.

Canned soups haven’t made their way onto the grocery list for a long, long time now, with the occasional exception of needing something in a pinch, such as when traveling. But I have found the match for my former indulgence, finally. This superb carroty blend is as cozily nurturing, energizing, and happiness restorative as the tinned mixture I romanticized, but better. I call it Carrot, Ginger, Cilantro (because coriander just doesn’t seem to work here), but it also packs in Turnip, Sweet Potato, Celery, Onion, and Garlic. It’s got a little curry kick, but not too much. And it’s not teeming with sodium or any junk.

This soup has a natural smooth creaminess from the vegetables included, and I don’t think it needs any more. If you wanted to enhance the creamy taste or tone down the spice, though, you could add some coconut milk. It’s also nice with a little swirl–of coconut milk or unsweetened plain coconut or other plant-based yogurt–on top. Pulse in a little spinach or other greens; add chickpeas. As always, you do you. And don’t let anyone take your Joy. xo

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Yield: 6
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Carrot, Ginger, and Cilantro Soup

Carrot, Ginger, and Cilantro Soup

Packed with powerhouses like beta carotene, piquant ginger, and potent garlic, this bright, soothing soup is rich in comforting flavor, plus quick, simple, and budget-friendly to prepare.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece ginger root, minced
  • 2 celery ribs, sliced
  • 1 Tablespoon curry powder (I like mild, but go with your taste)
  • 1 Teaspoon garam masala
  • Pinch red pepper flakes
  • 6 large carrots, chopped
  • 1 turnip, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 4 Cups vegetable broth
  • ⅓ Cup fresh cilantro, chopped, more for garnish
  • Optional for serving: coconut milk or unsweetened dairy-free plain yogurt

Instructions

  1. Fill a large pot with a thin layer of water and heat at medium. Add the onions, garlic, ginger, and celery. Cook covered for about 3 minutes.
  2. Add the curry, garam masala, and red pepper flakes and cook for another minute or two, stirring regularly.
  3. Add the carrots, turnip, sweet potato, and vegetable broth to the pot. Increase temperature to medium high. Bring to a low boil, then reduce heat to medium low and simmer for 25-30 minutes, until the vegetables are soft and tender.
  4. Add the cilantro and use an immersion blender or transfer the mixture in batches into a blender to puree. Return to the pot and warm as needed. Serve garnished as desired–springs of cilantro, or a swirl of coconut plain yogurt or coconut milk.

Nutrition Facts

Calories

107

Fat

0 g

Sat. Fat

0 g

Carbs

25 g

Fiber

5 g

Net carbs

20 g

Sugar

9 g

Protein

2 g

Sodium

724 mg

Cholesterol

0 mg




Soups and StewsWendy McMillanfeaturedComment