Spicy Carrot Soup

spicy carrot soup

Spicy Carrot Soup

Inspired from Laura Plumb, this soup will give your the “comfort” we need during cold winter days
Prep Time 30 minutes
Cook Time 20 minutes
Cuisine Ayurveda
Servings 2 people


  • 1 pan
  • 1 pot


  • 1 kg carrots
  • 2 tbsp ghee or coconut oil
  • 1/4 tsp aleppo, or favorite red pepper
  • 1 pinch pink or sea salt
  • 1 fresh fennel bulb, chopped
  • 1 pinch of asafoetida or hing (optional)
  • 1tbs of minced fresh ginger
  • 1 tbsp digestive spice mix or 1 dash cinnamon and 1 pinch clove and 1 pinch of cumin powder
  • 4 cup broth
  • pink or sea salt
  • fresh cracked pepper
  • To serve: cilantro or parsley, sunflower orpumpkin seeds


  • Preheat your oven to 425F/200celcius
  • Clean and chop the carrots
  • Melt one tablespoon ghee or coconut oil and pour into a mixing bowl
  • Stir in the ginger, red pepper, salt
  • Toss the carrots in this spicy oil and then pour out onto a baking tray
  • Roast until the carrots brown and have softened all the way through
  • While allowing the carrots to cool, melt the remaining ghee in a pot, and sauté the fennel with asafoetida (hing)
  • Once the fennels “sweats,” stir in the remaining spices.
  • Pour in the vegetable broth, add the carrots and pure with an immersion blender – or put the fennel and spices with the carrots and broth in a blender and puree until smooth
  • Bring the soup to a gentle bowl, then season to taste with salt and pepper
  • Ladle into soup bowls and serve with cilantro, parsley, and or pepitas.

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