Carrot Ginger Chili Soup
A silky smooth carrot, ginger, and chili soup that’s naturally vegan, gluten-free, and packed with flavor. With warming spices, a hint of heat, and nutrient-dense ingredients, it’s the perfect healthy comfort food ready in under an hour.
Equipment
- 1 large saucepan or soup pot
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping vegetables)
- 1 chopping board
- 1 vegetable peeler
- 1 blender (stand blender or hand blender)
- 1 ladle for serving
Ingredients
- 575 g carrots peeled and roughly chopped
- 2 medium potatoes peeled and chopped
- 2 celery stalks finely chopped
- 1 red chili pepper deseeded and finely chopped
- 1 thumb-sized piece fresh ginger peeled and grated
- 1 tbsp olive oil
- 3 garlic cloves peeled and crushed
- 2 tsp ground turmeric
- 750 ml vegetable stock gluten-free if needed
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the base vegetables: Begin by gathering all your prepped ingredients so everything is ready to go. Heat the olive oil in a large soup pot over medium-low heat. Once the oil shimmers, add the chopped celery, crushed garlic, finely diced chili, grated ginger, and ground turmeric. Stir continuously for 2–3 minutes until the vegetables soften slightly and the spices release their fragrance. This step creates the flavorful foundation of your soup and infuses the oil with warmth and depth.
- Add carrots and potatoes: Now tip in the chopped carrots and potatoes. Stir thoroughly so that the vegetables are evenly coated in the golden spice mixture. Allow them to cook for about 1 minute, which helps the root vegetables absorb the aromatics and develop a richer flavor before adding the liquid.
- Pour in the stock: Slowly add the hot vegetable stock to the pot, stirring gently to combine. Increase the heat and bring the soup to a rolling boil. Once it begins bubbling, immediately reduce the heat to low and cover the pot with a lid. This helps trap the steam, ensuring the vegetables cook evenly and retain their natural sweetness.
- Simmer until tender: Let the soup simmer gently for 20–30 minutes, or until both the carrots and potatoes are fork-tender. Check occasionally and give the pot a stir to prevent any vegetables from sticking to the bottom. At this stage, your kitchen will fill with a warming aroma of ginger, garlic, and turmeric, signaling that the soup is nearly ready.
- Blend to silky smoothness: Once the vegetables are fully softened, carefully ladle the mixture into a blender. Work in small batches to avoid overfilling, as hot liquids expand when blended. Process each batch until completely smooth and creamy. If you prefer, you can use a hand-held immersion blender directly in the pot for easier cleanup. Blend until the soup has a velvety, lump-free consistency.
- Adjust and season: Return the smooth soup to the pot, then taste and season with salt and freshly ground black pepper. Stir well, adjusting the seasoning gradually so the flavors remain balanced. If the soup feels too thick for your liking, you can add a splash of hot water or extra stock until it reaches your preferred consistency.
- Serve and garnish: Ladle the hot soup into bowls and serve immediately. For extra freshness and visual appeal, garnish with a sprinkle of fresh coriander leaves or a pinch of chili flakes. This not only adds color but also enhances the soup’s flavor with a final burst of spice and herbal brightness.
Notes
- This soup is naturally vegan, gluten-free, and dairy-free.
- The ginger, garlic, chili, and turmeric provide a natural immunity boost.
- Blending the soup in batches prevents splattering and ensures safety.
- Adjust the spice level by adding more or less chili.
- Perfect for meal prep, as it keeps well in the fridge and freezer.
