Lunch · 30 min · indian

Curried Carrot & Ginger Soup

Indian flavors, weeknight effort. Carrots meets ginger in a 30-minute lunch worth keeping in rotation. At 472 calories and 10g protein per serving, it fits easily into a high-protein day. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 Carrots
• 1 tbsp Ginger
• 2 tsp Curry powder
• 1/2 cup Coconut milk
• 2 cups Vegetable broth
• 1/2 Lime

Steps

1. Peel and chop the carrots into 1-inch chunks so they cook evenly.
2. Sauté the carrots and grated ginger in oil over medium heat for 8 minutes until the edges caramelize.
3. Sprinkle in the curry powder and stir 30 seconds until fragrant — blooming it in oil wakes up the spices.
4. Pour in the vegetable broth and simmer 20 minutes until the carrots are completely tender.
5. Blend until smooth, then stir in the coconut milk.
6. Warm through gently without boiling.
7. Finish with a squeeze of lime and serve.

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