Carrot Soup With Ginger, Turmeric and Lime Recipe (2024)

two words. Immersion blender. None of this back and forth into a food processor, with hot liquid going everywhere. If you buy this one piece of equipment, you will make a lot more of those lovely vegetable puree soups

I made carrot soup with fresh ginger, granny smith apples (tart ones), cinnamon, bay leaf and garam masala. Seasoned with cumin seeds sizzles in unsalted butter. Lots of lime. Garnish with fresh cilantro and green scallions. Clean and simple taste. (For some reason onion and garlic alter the carrot soup)

I make a very similar soup, but use 1/2 carrots and 1/2 cauliflower, which also cuts down on the sweetness and adds some creaminess.

This is correct. A hand held immersion blender is the only safe way to puree hot liquid. Using a blender is time consuming, unsafe, and adds to cleanup.

This looks delicious and great for my T2D spouse, but once again, lists ingredients unavailable to those of us who love to cook but live far from a large city (even tho I have carrots in my garden). This AM I visited 2 of my local groceries (20 & 35 miles). No serrano pepper, dakon radish, coriander seeds. Once more I am wishing NYT recipes could be vetted by someone living in small town USA and more ordinary substitutes be available. OF course other readers have ideas I can try....

Create a good pantry by shopping online. Penzys and Kalustyans are great. I'd rather everyone did that rather than ask the NY TIMES to amend excellent recipes. What town are you near? What supermarket chain is close to you? They can all make a special order of special items. Perhaps the demand is limiting the choices. Are there no Asian or Latin American communities anywhere near you ? These days that seems unlikely. Venture into a bodega or market off the main path.

Try a combo of carrot and baked/roasted sweet potatoes (or yams) for this soup.. there's more body and the texture is nicer too. I also upped the ante with a few more warm spices: star anise, cumin, cinnamon and a bay leaf while sauteeing the onions and the pre-blending simmer

1 tablespoon of turmeric may be a printing error!! If you have good fresh turmeric powder (or even not so fresh), start with 1 teaspoon! Really!!

For those who slog through a full batch alone, I recommend a generous glug of rice vinegar to liven it after the citrus notes die back. Fabulous. Tomorrow, last day, 2 glugs.

Having served in the Navy in remote locations, I can sympathize with the few ingredients problem. Here's two hints: 1) Penzeys.com has a large variety of spices to help and 2)Cook's Thesaurus (www.foodsubs.com ) can help with alternatives. For daikon, they suggest radish, turnip, jicama (another hard-to-find one) or parsnip for example.

I'll be making this tomorrow. I also like to make carrot soup with cayenne pepper and lemon. Something about the lemon adds brightness without necessarily the tartness of lime juice.

To our helpful commenters: there are wide swaths of this country that, not only have no "bodegas", the people who live there don't know the concept. I enjoy using the Internet to acquaint myself with seasonings that are not available locally. That wouldn't help if I were needing a fresh ingredient that is not available to those in parts of "flyover country." Let's help each other

This recipe is phenomenal if you substitute chicken or vegetable stock for the water. Other optional substitutions: substitute half jalepeno for serrano and cayenne; use 1/2 tsp ground cumin and mustard instead of seeds; add 1-2 tablespoons lime juice directly to soup rather than garnishing with wedges. Radishes not necessary.

Half the tumeric! One tablespoon is too much. Also, cut back on ginger: the amount listed is too much and overpowering

My response to people who said things like "the soup is too thin; 8 cups of water is too much" and "1 tablespoon of turmeric is appalling; it tastes like medicine" is "the fault-finder will find fault even in paradise ".

I doubled the recipe but could have used 1/3 less water. Once I made my adjustments, adding in more spice overall it was delicious. Love the toasty cumin seeds! I used the full amount of turmeric.

Not great. Then again, when has carrot soup ever been great? I thought the tarda would redeem it. Nope. The lime def. Helps. Still. And I’m a huge fan of David Tanis and his potato soup with Indian spices. Make that instead!

Roasting the carrots (olive oil, salt, pepper, ground cumin & ground ginger) for 30 minutes creates more depth of flavor - delish!

Just chopped red radish, or mixed with any fresh herb, makes a nice garnish I would not have discovered without lacking daikon here in my “boonies”. Keep going with the real recipes; we can cope.

I’m going to have to agree with others in saying without modifications this soup was very bland. We followed the recipe exactly, and found that it desperately needed additional seasoning and fat. We ended up adding ground cumin, A LOT of additional salt, and threw in about half a cup of heavy cream. It was seriously lacking prior to that. Next time we’ll also use a bouillon cube or vegetable broth instead of water. The daikon was interesting, but personally I did not enjoy the bitterness.

Cooked the onions while I chopped everything else to get some color on them, and sauteed the carrots for a bit too. Added 2 tbsp of chickpea miso, reduced turmeric to 1 tsp, increased coriander to 1 tsp, also added one tsp ground cumin. Sauteed vegetables, miso and spices together a bit before adding water. 6 cups water. Simmered for closer to 25 minutes, came out beautifully silky.

Knocked my socks off. Delicious! Straining the soup made an improvement greater than I anticipated. It’s the difference between a smoothie and juice. The brothy texture hit the spot!

Love this recipe! I prefer to cook the onions, carrots and garlic long and slow in the oil with the cover on until tender before adding liquid. Gives vegetables a bit more depth than boiling the carrots. Also, I try to add a sweet potato to make the consistency more creamy. A leftover baked sweet makes it easy.

I followed another's suggestion to replace turmeric with madras curry powder...even though I cut the water to 5 cups (for about 1.2 lbs of carrots), it was too watery so I am now adding some diced potatoes while boiling the soup down to a thicker consistency. Having fresh carrots probably helps with flavor...bland carrots will lead to a bland soup.

Delicious carrot soup with a spicy kick to it. I used an immersion blender, which cut down on time and effort, too.

I'm not sure what the point of straining the soup is , so I didn't do it,

Way too much tumeric. I thought this is crazy as I measured it out. And dumped it in anyway. And regretted it. Also too much water imo. Used only six cups and it was still quite thin.

To my amazement this turned out much blander than I expected. Except for substituting black mustard seeds I followed it to a tee. But in hindsight eight cups of water, two pounds of carrots and three cups of sliced onions is a large volume of relative blandness. If I make it again I will add more mustard, cumin, coriander, garlic and ginger. The turmeric, cayenne and chili seemed about right.As it was, I added lots of lime juice and more salt and it turned out okay.