This spicy carrot soup is perfect for chilly autumn and winter days. It’s flavoured with spices for a gentle warmth and is naturally vegan.
- Ingredients notes and substitutions
- Serving suggestion
- Storage
- Other Soup Recipes
Warm up with a bowl of spicy carrot soup that’s bursting with flavour and just the right amount of heat!
This cosy recipe starts with a simple base of carrots, onion, and garlic, cooked to bring out their natural sweetness. Then it’s spiced up with a kick of cayenne pepper and a hint of earthy cumin, adding depth and warmth to each spoonful.
The result is a smooth, velvety soup with a satisfying blend of sweet and spicy. Perfect for a chilly evening, this soup is not only delicious but packed with nutrients, making it a go-to for a comforting, healthy meal.
Other carrot soup recipes you’ll love are my Carrot, Coconut and Ginger Soup and Thai Carrot Soup .
Ingredients notes and substitutions
Carrots – I have used fresh orange carrots for this recipe. Frozen or canned carrots does work too.
Onion – white or yellow onion works best, again you can use frozen onion slices for this soup recipe.
Garlic – fresh garlic works best.
Ginger paste – fresh is best but you can use jarred paste.
Oil – I have used olive oil this time, however sunflower oil, avocado oil or rapeseed oil can be added too.
Spices – red chilli powder/cayanne powder and ground cumin.
Vegetable stock
Fresh Coriander , lime juice and chilli flakes (optional)
Add a half teaspoon turmeric powder if you wish.
Use Coconut milk or cashew cream for a creamy soup.
Serving suggestion
Topping Ideas
Add a dollop of yogurt, a sprinkle of pumpkin seeds, roasted peanuts or a dash of chili oil for extra flavour.
Serve spicy carrot soup with warm Air Fryer Bread or Sundried Tomato Bread .
Storage
Storage : This soup keeps well in the refrigerator for up to 3 days or it can be frozen for longer storage. This spiced carrot soup soups keep well for 2–3 months in the freezer.
Other Soup Recipes
African Peanut Soup
Instant Pot Bean Soup
Mulligatawny Soup
Butternut and White Beans Soup
French Chestnut Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Spicy Carrot Soup
Equipment
- 1 pan or Instant Pot
- 1 Blender or Hand blender
Ingredients
- 6 cup carrots peeled and roughly chopped
- 1 cup onion peeled and chopped
- 5 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 4 cup vegetable stock broth
- 3 tablespoon coriander
- ½ teaspoon red chilli flakes
Instructions
Pan
- Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and garlic cloves and cook until just softened, about 5 minutes.
- Stir in the ginger, and cook for another minute until fragrant.
- Add the sliced carrots to the pan, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Pour in the vegetable stock. Stir everything together, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are soft, remove the pan from heat. Use an immersion blender to purée the soup directly in the pan until smooth. (If using a regular blender, blend the soup in batches, being careful with the hot liquid.)
- If you’d like a creamier texture, stir in the coconut milk at this stage. Add salt and pepper to taste, Reheat if needed.
- Ladle the soup into bowls, garnish with fresh coriander and chilli flakes , and squeeze a bit of fresh lime or lemon juice on top if desired.
Instant Pot
- Set the Instant Pot to the “Sauté” mode and add olive oil. Once hot, add the chopped onion and garlic sauté for about 3-4 minutes until softened.
- Add ginger and cook for another minute, stirring until fragrant.
- Add the sliced carrots to the pot, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to release thier flavours.
- Pour in the vegetable stock. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting, adjust to high pressure, and set the timer for 5 minutes.
- When the cooking cycle is complete, carefully perform a quick release by turning the valve to the “Venting” position. Once the pressure is fully released, open the lid.
- Use an immersion blender to purée the soup directly in the Instant Pot until smooth. (If using a regular blender, let the soup cool slightly, then blend in batches.)
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2018.
Spicy Carrot Soup
Equipment
- 1 pan or Instant Pot
- 1 Blender or Hand blender
Ingredients
- 6 cup carrots peeled and roughly chopped
- 1 cup onion peeled and chopped
- 5 cloves garlic
- 1 tablespoon ginger paste
- 2 tablespoon oil
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 4 cup vegetable stock broth
- 3 tablespoon coriander
- ½ teaspoon red chilli flakes
Instructions
Pan
- Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and garlic cloves and cook until just softened, about 5 minutes.
- Stir in the ginger, and cook for another minute until fragrant.
- Add the sliced carrots to the pan, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to become fragrant.
- Pour in the vegetable stock. Stir everything together, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are soft, remove the pan from heat. Use an immersion blender to purée the soup directly in the pan until smooth. (If using a regular blender, blend the soup in batches, being careful with the hot liquid.)
- If you’d like a creamier texture, stir in the coconut milk at this stage. Add salt and pepper to taste, Reheat if needed.
- Ladle the soup into bowls, garnish with fresh coriander and chilli flakes , and squeeze a bit of fresh lime or lemon juice on top if desired.
Instant Pot
- Set the Instant Pot to the “Sauté” mode and add olive oil. Once hot, add the chopped onion and garlic sauté for about 3-4 minutes until softened.
- Add ginger and cook for another minute, stirring until fragrant.
- Add the sliced carrots to the pot, sprinkle in the cumin, turmeric (if using) and red chilli powder. Stir the spices with the carrots and cook for another 1-2 minutes, allowing the spices to release thier flavours.
- Pour in the vegetable stock. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting, adjust to high pressure, and set the timer for 5 minutes.
- When the cooking cycle is complete, carefully perform a quick release by turning the valve to the “Venting” position. Once the pressure is fully released, open the lid.
- Use an immersion blender to purée the soup directly in the Instant Pot until smooth. (If using a regular blender, let the soup cool slightly, then blend in batches.)
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Fulavar Bateta nu Shaak is a Gujarati cauliflower and potato curry recipe. It’s prepared in a gravy of basic Indian spices and without onion or garlic.
- Ingredients Notes and Substitutions
- Serving Suggestions
- Storage
- Other Gujarati Shaak Recipes
Rasawalu Fulavar Batata is a delicious everyday gujarati recipe that is perfect as part of a simple gujarati thali .
It’s a great alternative to the punjabi Aloo Gobi recipe which is traditionally dry and prepared with onions and garlic.
The tomato based gravy is so easy to prepare and is light.
Ingredients Notes and Substitutions
Cauliflower – also known as Flower or Fulavar. I am using fresh cauliflower in this recipe. Choose firm and white in colour for freshness.
Potatoes – known as Batata or bateta. I have used white potatoes, use floury or starchy potatoes.
Oil – light olive oil, vegetable oil, sunflower oil or rapeseed oil.
Mustard seeds – known as rai.
Hing – asafoetida (skip or check if it is suitable for gluten-free diets before adding)
Spices – red chilli powder, turmeric, cumin and coriander powder (dhana jeeru) and garam masala
Tomatoes – I am using crushed tomatoes.
Salt
Fresh coriander for garnish – sprinkle of fresh coriander/cilantro brightens the flavours and adds a pop of colour.
Serving Suggestions
Fulavar batata nu shaak pairs well with various sides that complement its flavours.
Flatbreads – This shaak goes really well with Gujarati Rotli , Wholewheat Chapati or Gujarati Bhakri .
On a weekend I like to savor it either with flaky and layered Plain Paratha or Tringle Ajwain Paratha .
Naan is also an option for scooping up the curry.
Rice – Not a great fan of bread or following a gluten-free diet? Steamed and fluffy Basmati Rice or Jeera Rice also pairs beautifully with this curry.
Serve with quinoa or brown rice for a nutty flavour.
Storage
Store leftover shaak in the fridge for up to 3 days. I do not recommend freezing this recipe as the cauliflower will loose texture upon thawing.
Other Gujarati Shaak Recipes
Kobi Bateta (cabbage and potato)
Tindora Nu Shaak
Ringan Palita Nu Shaak
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Fulavar Bateta Nu Saak
Ingredients
- 3 cup cauliflower Florets
- 1 ½ cup potatoes peeled and cubed
- 1 cup tomatoes finely chopped or crushed
- 4 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon hing
- 1 teaspoon ginger root crushed or pureed
- 1 teaspoon green chillies crushed
- 1 teaspoon chilli powder Red
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoon coriander leaves
Instructions
- Heat oil in a kadai or pan.
- Add mustard seeds, once they crackle add hing.
- Now add potatoes and cauliflower florets and saute for a while.
- Then add green chillies, ginger and tomatoes. Stir everything and cook for a minute or so.
- Add chilli powder, turmeric, cumin, coriander and salt and cook for a couple of minutes.
- Add 4 cup water.
- Cover the kadai/pan with a lid and allow the curry cook until the vegetables are soft.
- You may need to add some water if needed.
- Once it’s done, switch off the heat and garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2016.
