1. Heat the oil in a pot. When hot, cook the carrots, celery and onion over medium-low heat just until tender.
2. Add the minced ginger, turmeric, chile powder and cook for about 5 minutes until the aroma of the ginger comes up. Add the vegetable broth, coconut milk, saffron and 1 teaspoon of salt. Reduce the heat to low and simmer for 20 minutes. If the vegetables are not tender, cook for 5 more minutes.
3. On a dry skillet over medium heat, roast the cumin seeds. Set aside.
4. Puree the soup with an immersion blender or traditional blender. Add 2 teaspoons of roasted cumin seeds. Adjust the salt, if needed, based on preferences and the salt in the broth.
5. Garnish with chopped cilantro, a sprinkle of the remaining cumin seeds and a touch of black pepper.
- This Indian recipe can be served as a hot soup before a meal or as a cold soup as the featured dish in summer.
1 Tbs oil
6 carrots, peeled and chopped
3 stalks celery, chopped
1 yellow onion, chopped
1 Tbs ginger, minced
1/2 tsp turmeric
1/4 tsp chile powder
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 pinch saffron threads, crumbled
2 tsp salt
1 Tbs cumin seeds
freshly ground black pepper
This Indian recipe is a great starter as a hot soup for any meal. Since it uses coconut milk instead of cream to make it rich and creamy, it is lighter and the flavor of the saffron, ginger and other spices comes through. I have also served this vegetarian recipe for Creamy Carrot Soup as the main dish for lunch during the summer when a cold soup would be appreciated by everyone.