Curried Carrot Ginger Soup

Prep: 10 | Cook: 15 | Servings: 2


¼ cup butter / 3 tbsps Olive oil

1 ½ cups onion, chopped

1 tbsp fresh ginger, peeled & finely chopped

1 ½ tsps garlic, minced

500 gms medium carrots, peeled & chopped

2 medium tomatoes, seeded, chopped

1 ½ tsps lemon zest

3 cups vegetable stock/water

2 tbsps fresh lemon juice

4 tbsps sour cream


  1. Heat butter/oil in a sauce pan. Add onion and sauté for a bit. Add ginger and garlic and sauté for 2 more minutes.
  2. Add carrots, tomatoes and lemon zest, sauté for a minute. Add stock/water and bring to a boil. Reduce heat, cover partially and let simmer till carrots are tender. Remove and cool slightly.
  3. Purée the mixture in blender. Return soup to the pan. Stir in lemon juice. Season with salt and pepper.
  4. Return the pan to the flame and let simmer, adjust consistency if you need a thinner soup by adding more stock. Cook for about 5-7 minutes.
  5. Remove and ladle soup into bowls. Top it with sour cream and garnish with fresh coriander.

Tip : Purée the soup mix in batches to allow even blending and prevent the jar from overflowing.