Spicy Carrot Soup


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed or minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon turmeric
  • 4 large carrots (about 1 pound, preferably organic), peeled and sliced
  • 4 cups chicken or vegetable broth (I typically use vegetable)
  • salt to taste
  • – Spiced Pecans –
  • 1 cup roasted pecan pieces*
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon turmeric


Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes to soften. Add the garlic, coriander, cumin, chile flakes and turmeric and saute 1 minute (enjoy the fragrance!) Add the sliced carrots and cook for 5 minutes to soften.

Add 3 cups of the broth and bring to a boil. Reduce heat and simmer for 20 minutes or until carrots are tender

Puree soup in batches (blender or food processor), or in the pot with an immersion blender.

Return soup to the pot and heat, adding additional broth if needed and seasoning with salt (depending on saltiness of broth). Serve with spiced pecans. Makes 4 servings


For the nuts:

Heat the oven to 350. Toss the pecans with the coriander, cumin, mustard, and turmeric and spread out on a parchment-lined rimmed baking sheet. Bake for 3 to 5 minutes to toast the spices. Let cool and serve with the soup. Store extras in an airtight container for up to 2 weeks.

Roasted pecan pieces from Plantation Pecan are seasoned with curry-themed spices and make a great garnish for this soup

*if using nuts that have not already been roasted, increase baking time to up to 10 minutes.

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