Curried carrot and ginger soup

Curried carrot and ginger soup

4.7 212 ratings

Prep. 10 min

Total 40 min

6 portions

Ingredients

brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
piece fresh ginger peeled and sliced
5 cm
butter
60 g
curry powder plus extra ¼ teaspoon for chickpeas
1 - 2 tsp
carrots cut into pieces
4
Granny Smith apples peeled, cored and cut into pieces
1 - 2
water
500 g
Meat stock paste (see Tips)
1 tbsp
tomato paste
2 tbsp
dried bay leaves
2
canned chickpeas rinsed and well drained (approx. 250 g after draining)
400 g
ground black pepper plus extra to taste
2 pinches
sea salt to taste
¼ tsp
olive oil to taste
1 tbsp
pouring (whipping) cream
250 g

Difficulty

easy

Nutrition per 1 portion

Sodium 999.7 mg

Protein 6.1 g

Calories 1580 kJ / 376 kcal

Fat 28 g

Fibre 8.1 g

Saturated Fat 14.1 g

Carbohydrates 22.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Soups for all seasons 10 Recipes
Australia and New Zealand

You might also like...

Show all

Versatile smooth soup

45 min

Bulghur and lentil soup

1 h

Tingly Korean pork noodle ramyeon

50 min

Lemon rasam

40 min

Traditional minestrone

45 min

Prawn laksa (Chef Degan)

50 min

Soto Ayam (Turmeric chicken soup)

55 min

Soto Betawi (Beef coconut soup)

1 h 45 min

Ham broth, Parmesan gnocchi and radish (Ray Capaldi)

4 h 15 min

Pea and mint soup

20 min

Creamy broccoli soup with crispy quinoa (Diabetes)

1 h 5 min

Miso chicken noodle soup (Diabetes)

30 min

Show all