Description
This comforting Carrot Soup with Spiced Ground Beef and Pine Nuts combines a creamy, mildly curried carrot base with richly spiced beef and crunchy pine nuts for texture and flavor. Enhanced with coconut milk and a blend of warming spices like madras curry powder and garam masala, this hearty soup makes a satisfying meal served alongside flatbread and yogurt for a deliciously balanced dish.
Ingredients
Scale
Carrot Soup
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 2 pounds carrots, peeled and cut into chunks
- 2 tablespoons Better Than Bouillon beef flavor base
- 2 teaspoons hot madras curry powder (or regular curry powder)
- 1 14-ounce can coconut milk
- 3 1/2 cups water
Spiced Ground Beef and Garnish
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons Better Than Bouillon beef flavor base
- 1 teaspoon garam masala
- 1/3 cup pine nuts
- 1/4 cup finely chopped parsley
- zest of 1 lemon
- thinly sliced shallot (optional, for serving)
- plain yogurt (optional, for serving)
- flatbread (optional, for serving)
Instructions
- Prepare the Carrot Soup: Heat a soup pot over medium-high heat. Add 1 tablespoon olive oil, sliced onions, chopped carrots, 2 tablespoons Better Than Bouillon beef flavor base, and 2 teaspoons madras curry powder. Sauté for 3 to 5 minutes until the onions soften and spices become fragrant.
- Simmer the Soup: Pour in 3 1/2 cups water and bring the mixture to a simmer. Cook for 15 minutes until the carrots are tender.
- Puree the Soup: Add the entire 14-ounce can of coconut milk to the pot. Using an immersion blender, puree the soup until smooth and creamy. Set aside and keep warm.
- Cook the Ground Beef: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add ground beef and cook until browned and fully cooked, seasoning lightly with salt and pepper.
- Flavor the Beef: Stir in 1 tablespoon tomato paste, 2 teaspoons Better Than Bouillon beef flavor base, and 1 teaspoon garam masala. Sauté the mixture for 2 to 3 minutes to develop rich flavors.
- Add Pine Nuts and Garnish: Mix in 1/3 cup pine nuts, 1/4 cup chopped parsley, and lemon zest. Continue sautéing until the pine nuts are toasted and fragrant.
- Serve: Ladle the carrot soup into bowls, topping each with a generous scoop of spiced ground beef and pine nut mixture. Garnish with thinly sliced shallot, a swirl of plain yogurt, and serve alongside flatbread for dipping, if desired.
Notes
- Use regular curry powder if you do not have madras curry powder.
- Immersion blender is recommended for easy pureeing directly in the pot.
- Pine nuts can be toasted separately for extra crunch if desired.
- Adjust seasoning with salt and pepper to taste.
- For a vegetarian variation, omit ground beef and substitute with spiced sautéed mushrooms or lentils.
- This soup pairs well with crusty bread or flatbread for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: carrot soup, spiced ground beef, pine nuts, coconut milk soup, curry soup, easy soup recipe, Indian-inspired soup
