I’m exploring Indo-Chinese flavours in this spicy carrot soup that is both perfectly savoury and slightly sweet.
Soup is year-round for me
No matter the weather.
It’s how I and many more Croatian kids grew up eating — soup twice a day, every day. Usually a simple bone broth of chicken, beef, lamb, pork etc. Whatever we would have on hand really.
So it’s fair to say that I go through quite a bit of soup, I even created a Soup of The Week section on here. I’m always looking for new soup recipes and developing my own.
One area I’ve yet to explore in any great detail is the incredible world of Indo-Chinese flavours. Yes, I’ve had these flavourful dishes in restaurants, but to attempt it at home? Not yet. Until now.
I came across this recipe for Spicy Carrot Soup from the talented Nayna Kanabar of Simply Sensational Recipes and I was intrigued by her use of Indo-Chinese flavours. Her blog in general is fascinating to peruse and I’ve bookmarked more than one recipe to try.
So I set to making it myself immediately as I had all of her ingredients on hand, and then, of course, I made it my own.
Nayna’s recipe is completely plant-based and delicious, but I added a few touches to make the recipe mine.
The croutons (made from Einkorn wheat bread) are completely optional.
A few additional optional extras you may want to add:
- Yogurt or sour cream
- Toasted seeds like pumpkin
- Additional fresh herbs (whatever you have on hand)
- Crispy bacon or prosciutto
What is Indo-Chinese Cooking?
Indian-Chinese or Sino-Indian cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian taste buds.
Many incredibly flavourful vegetarian dishes have grown out of this unique culinary style. The Indian-style Chinese cuisine is said to have been developed by the small (approx. 2,000) Chinese community that has lived in Kolkata for well over a century.
Many dishes of modern Indian-Chinese cuisine bear little resemblance to traditional Chinese dishes. For example, foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, not commonly associated with Chinese cuisine outside of a few regional exceptions.
Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns and yogurt are also frequently included.
I love a spicy soup on a hot summer day
An Indian friend told me once that hot and spicy foods keep you cool in the heat.
This recipe is one I will be making year-round as it combines some of my favourite ingredients into one of my favourite meals — a humble, nourishing, comforting bowl of soup.
The first carrots from my spring planting are coming up in my community garden and I got to use them in making this soup. It’s my first year with a community garden plot, so this was a more exciting undertaking than usual. Albeit the excitement was mine alone.
Bless my family friends for patiently listening to me as I ramble on about the various vegetables I’m growing.
So please make sure to check out the original recipe for Spicy Carrot Soup from Simply Sensational Foods, and I hope you (and Nayna) enjoy my version of this spicy, flavourful Indo-Chinese soup.
Spicy Carrot Soup
Let me know what you think in the comments!Print
Exploring Indo-Chinese flavours With Spicy Carrot Soup
Get into Indo-Chinese cuisine easily with this flavourful Spicy Carrot Soup!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soups
- Method: Saute and Boil
- Cuisine: Indo-Chinese
- 4 Large Carrots
- 1 Medium Sweet Potato
- 1 Large onion, diced
- 1 Red Chilli (sliced and deseeded)
- 3 cloves garlic (peeled and minced)
- 1 inch Stalk lemongrass, minced
- 1 teaspoon coconut amino acids (or soy sauce)
- 1 tablespoon fish sauce (optional)
- 1/4 teaspoon white pepper
- 1 litre stock (I used chicken, but vegetable stock or water works too)
- 1 teaspoon toasted sesame seeds
- 1 sprig fresh coriander finely chopped
- 2 tablespoons ghee (or sauteing oil of your choice)
- Sea salt (to taste)
- Peel and roughly chop your carrots, onion, sweet potato, red chili.
- In a large heavy bottomed stock pot or French oven, heat up your ghee and saute the onions until transculscent.
- Add the minced garlic and saute until fragrant (60 seconds).
- Add the rest of your vegetables: carrots, sweet potato, red chili, lemon grass.
- Add the soy sauce, fish sauce (if using), white pepper, and a big pinch of sea salt and then immediately add the stock.
- Heat to a boil before immediately lowering the heat and simmering until all of the vegetables are tender (about 30 minutes).
- Using an immersion blender, blend the soup to your desired consistency, or leave it chumkier and more rustic.
Serve soup in bowls garnished with chopped coriander leaves and a sprinkling of toasted sesame seeds.
Keywords: indo-chinese, soup of the week, carrots, coriander, stock
Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!