This curried carrot ginger soup can also be made and eaten fresh and it freezes very well! Serve with a drizzle of crema and a little fresh grated nutmeg! A Springtime favorite indeed! This curried carrot ginger soup is perfect for Easter dinner, brunch, a spring luncheon, tea time! You are going to be so happy to have this on hand at the ready!
Ingredients and Variations
Ingredients: Fresh carrots, sweet onion, fresh garlic, fresh ginger, curried powder, garam masala, filtered water, vegetable bouillon, Kosher salt and fresh grated black pepper.
Variations: Frozen carrots can be used in place of fresh if needed, white onion can be used instead of sweet, store bought garlic and ginger pastes can be used instead of fresh, vegetable or chicken broth can be used in place of bouillon and water, Curry past can be subbed in for the powder, use your favorite!
*Note – Fresh if possible is always best!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Curried Carrot Ginger Soup for Pressure Canning
Course: SoupsDifficulty: Medium14
pints or7
quarts60
minutes for pints u002675
minutes for quartsIngredients
5 lbs 5 carrots, peeled and 1/4-1/2 inch dice
1 tbsp 1 refined, organic coconut oil
1 1 large sweet onion, chopped
2 tbsp 2 fresh ginger, grated
1 tbsp 1 fresh garlic, minced
14 cups 14 filtered water
2 cubes 2 Vegetable bouillon (I use Knorr)
2 tbsp 2 curry powder
2 tsp 2 garam masala
1 tsp 1 kosher salt
1/2 tsp 1/2 fresh cracked black pepper
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- In a large pot, heat oil and cook onion for 3 minutes, add in garlic and ginger, cook 2 more minutes and add water, bouillon , carrots and seasonings, bring to a boil, lower heat, cover and simmer for 10 minutes.
- Fill jars leaving 1-inch headspace, remove air bubbles, wipe rims and place on lids and bands to fingertip tight. Place directly into simmering pressure canner.
- Process pints for 60 minutes and quarts for 75 minutes.
- To Use: Heat contents of jar, puree and add 1 can of coconut milk. Serve with a drizzle of crema and a pinch of fresh grated nutmeg.
