Spiced Carrot Soup Recipe

Spiced Carrot Soup

For hot soup on demand, roast the ingredients ahead of time and store them in the freezer. When the craving strikes, simply thaw the vegetables, add your stock, and blend to create a hot soup in minutes.

For hot soup on demand, roast the ingredients ahead of time and store them in the freezer. When the craving strikes, simply thaw the vegetables, add your stock, and blend to create a hot soup in minutes.

Total Time1 Hour 5 Minutes 45 Seconds
Yield
DifficultySimple

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

2 cups 295 g carrots, cut
¾ cup 90 g red bell pepper, cut
1 garlic clove, crushed
½ cup 60 g yellow onion, peeled, cut
¼ 5 g fresh ginger root, peeled
4 Tablespoons cup fresh cilantro leaves
½ teaspoon garam masala
½ teaspoon salt, optional
¼ teaspoon ground black pepper
1 Tablespoon extra virgin olive oil
2 ½ cups 600 ml vegetable broth

2 cups 295 g carrots, cut
¾ cup 90 g red bell peppers, cut
1 Tablespoon Tablespoon clove, crushed
½ Tablespoon 60 g yellow onion, peeled, cut
¼ Tablespoon 5 g fresh ginger root, peeled
4 Tablespoons Tablespoon fresh cilantro leaves
½ teaspoon Tablespoon garam masala
½ teaspoon Tablespoon salt, optional
¼ teaspoon Tablespoon ground black pepper
1 Tablespoon Tablespoon extra virgin olive oil
2½ cup 600 ml vegetable broth

2 cups 295 g carrots, cut
¾ cup 90 g red bell pepper, cut
1 garlic clove, crushed
½ cup 60 g yellow onion, peeled, cut
¼ 5 g fresh ginger root, peeled
4 Tablespoons fresh cilantro leaves
½ teaspoon garam masala
½ teaspoon salt, optional
¼ teaspoon ground black pepper
1 Tablespoon extra virgin olive oil
2 ½ cups 575 ml vegetable broth

1. Preheat oven to 400° F (205°C).
2. In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt (optional), pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
3. Place stock and roasted mixture into the Vitamix container in the order listed and secure the lid.
4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
5. Leigh-Anne's Nutrition Notes:The beautiful orange hue of this soup comes from beta carotene, a powerful antioxidant found in the carrots. This, combined with the nutrients from the other ingredients, makes a flavor and nutrient-packed soup.

1. Preheat oven to 400° F (205° C).
2. In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
3. Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes or until steam escapes the lid; or select the Hot Soups program and allow the machine to complete the programmed cycle.

1. Preheat oven to 400° F (205° C).
2. In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
3. Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.
4. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.