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–+ servings
Spicy Carrot Soup
Kim-Julie Hansen

Spicy Carrot Soup with Maple-Glazed Cashews & Chili Crisp

This spicy carrot soup is creamy, spicy, and delicious, all while being completely plant-based. It's the perfect simple, cozy & comforting soup recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Cuisine: Plant-Based, Vegan, Vegetarian
Ingredients Equipment Method Notes

Ingredients
 
 

  • 1 tablespoon Olive oil extra virgin
  • 1 lb Carrots ends removed and chopped, but no need to peel (just brush them clean if they're dirty)
  • 1 Medium onion white or yellow, roughly chopped
  • 1 Red chili pepper sliced
  • 2 sprigs Fresh thyme or more, to taste
  • 1 thumb Fresh ginger root peeled and divided, 1/2 minced, the other 1/2 chopped, see notes
  • 1 cloves Garlic minced (or more to taste)
  • 1 teaspoon Brown sugar or coconut sugar
  • 1/4 teaspoon Black pepper ground or cracked
  • 1/4 teaspoon Sea salt or more, to taste
  • 1/4 teaspoon Smoked paprika
  • 1/8 teaspoon Cayenne pepper optional, or to taste
  • 2 cups Vegetable broth
  • 7 ounces Full fat coconut milk canned
  • 1 Lime the juice
Toppings
  • 2 tablespoons Raw cashews chopped
  • 2 teaspoons Maple syrup
  • 1 pinch Sea salt flakes or to taste
  • 2 teaspoons Chili crisp oil or to taste
  • 2 tablespoons Fresh dill or to taste
  • 1 pinch Black pepper freshly cracked
Serving Suggestion
  • 4 slices Sourdough bread toasted
  • 1 Lime sliced into wedges

Equipment

nama c2 blender
Nama C2 High Speed Blender (Use "BOV10" for 10% OFF)
Greenspan reserve pot set
Nonstick Pots
smeg toaster
Toaster (optional, to toast the sourdough)

Method
 

Make the Spicy Carrot Soup
  1. Add the olive oil to a medium to large pot and heat over medium-high heat for about a minute, then add the carrots. Mix, then add the onion and sauté for another minute before adding the minced ginger (set the other 1/2 of the ginger aside for later), garlic, thyme, and chili pepper. Mix again and sauté for another 2 minutes before adding the brown sugar and dry spices. Cook for 5-7 minutes, until the carrots begin to soften and the onions start turning translucent. Add the broth and bring to a boil over high heat. When it starts boiling reduce the heat to medium and cook the soup for 10 minutes, until the carrots are soft. Add the coconut milk and lime juice, mix and cook for another 5 minutes over medium-low heat, then remove from the heat (Note: you can already make the maple-glazed cashews at this point to save a little time). Blend the soup with the remaining ginger using a high-speed blender (be sure to check your blender's safety guidelines as it will be extremely hot!) or an immersion stick blender. Return the soup to the pot and set aside.
Make the Maple-Glazed Cashews
  1. Toast the chopped cashews in a small nonstick saucepan or skillet over medium-high heat until the cashews start turning golden (about 1-2 minutes.) Turn off the heat and add the maple syrup and sea salt flakes, mixing well using a spatula.
Add the Toppings, Serve & Enjoy
  1. Serve the soup in ceramic bowls and top with the chili crisp oil, maple-glazed cashews, cracked pepper, and fresh dill. Serve with extra lime wedges and toasted sourdough bread (otional.)

Notes

  • This recipe makes 2 large servings as a main meal or 4 small servings as an appetizer.
  • A "thumb" of ginger refers to a piece that's about 1 inch (2.5cm) in length.

Tried this recipe?

Let me know how it was!