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Curried Carrot Ginger Soup
with roasted broccoli

Active: 40 Total: 60

This comforting soup is full of all the good things - loads of vegetables, warming spices, and white beans for extra creaminess and protein. Be sure to adjust the spice amounts to suit your preference.
Smarts: Soups are mostly water, so remember to taste it several times throughout cooking (including after blending) and add salt as needed!



Curried Carrot Ginger Soup:
  • Carrots - 1 1/2 lbs , peeled and chopped (or use baby carrots to save time)
  • Onions, medium and red - 1/2 , chopped
  • Ginger, fresh - 1 Tbsp , chopped
  • Garlic - 2 cloves , chopped
  • Curry powder, mild - 2 tsp (use more or less depending on your preference)
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Paprika - 1/2 tsp
  • Turmeric (opt) - 1/2 tsp
  • Brown sugar (opt) - 1 tsp
  • Cilantro leaves - 3 Tbsp , chopped
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 4 cups
  • Lemon juice - 2 tsp
  • Naan - 2 , for serving
  • Yogurt, plain or Greek - 1/4 cup , for serving
Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Garlic - 2 cloves , chopped
  • Coriander - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Carrots / Onions / Ginger / Garlic (for soup and broccoli) / Broccoli - (If prepping right before cooking, get oven heating first.) Prep as directed. Store carrots and onions in one container. Store ginger, garlic, and broccoli in their own separate containers. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine curry powder, coriander (portion for soup), cumin, paprika, turmeric (if using), and brown sugar (if using) and store in an airtight container. (Can be done up to 5 days ahead)

  3. Cilantro - Prep as directed.

  4. Beans - Drain and rinse.

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  1. Heat oven to 400F / 204C degrees.

  2. Toss broccoli with garlic, coriander, and cooking oil (portions for broccoli) and season with some salt and pepper. Spread broccoli out onto a sheet pan.

  3. Heat a Dutch oven with cooking oil (portion for soup) over medium heat. Add carrots and onions to heated oil along with a big pinch of salt. Saute for 5 to 6 minutes to get them started cooking (this step will also help develop flavor).

  4. Stir in ginger and garlic (portion for soup) and continue cooking for 2 to 3 minutes.

  5. Add spice mix along with another pinch of salt and saute until spices are incorporated and very fragrant, about 1 minute more.

  6. Add stock and bring to a simmer. Reduce heat to low and cover the pan. Simmer for 10-12 minutes, stirring occasionally.

  7. While the soup cooks, transfer broccoli to the oven and roast until golden brown and tender, shaking the pan halfway through - 20-25 minutes.

  8. Stir beans into soup. Return to a simmer and continue cooking until everything is very tender, about 8-10 minutes more.

  9. Remove soup from heat and puree with an immersion blender until smooth. If the soup seems too thick after blending, you can thin it with some additional stock or water. Stir in lemon juice (portion for soup). Taste the soup and season with more salt, curry powder, lemon juice, or some black pepper if needed.

  10. When broccoli is finished roasting, toss with lemon juice (portion for broccoli).

  11. Warm naan according to package directions.

  12. Ladle soup into bowls and top with cilantro and yogurt. Serve with roasted broccoli and warm naan on the side. Enjoy!



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