Ginger Carrot Soup with Savory Curry Granola

Velvety ginger carrot soup gets seasoned with warm spices then topped with a crunchy, savory curry granola packed with oats, pumpkin seeds, and raisins.

It wasn’t until I was sitting in the driveway of the wrong house for a dinner party that was taking place on the other side of town that I realized how cluttered my mind had become.

When stress and chaos are present, my memory is one of the first things to go. I believe it’s a defense mechanism. Almost like my body needs all my resources to keep up physically leaving my mind depleted of energy.

Instead of making the trek to the other house, I opted to gracefully bow out and head home. It had been a whirlwind weekend. Jay stood in his brother’s wedding which meant rehearsal dinner Friday and wedding all day Saturday. Sunday had us going out for breakfast and meeting a friend for lunch. This was supposed to be followed by a fish fry, but at this point I had reached the limits of my capabilities.

Sometimes when my mind is cluttered, the best thing I can do is declutter the space around me. After a busy weekend, our home had been neglected so I immediately got to work starting in the kitchen. Once the fridge was organized, dishes cleaned, counters wiped, and garbage taken out, I moved on to the bedroom to fold the accumulated laundry change the bedding. A quick sweep of the floors and I am a whole new person.

For me, keeping a my space straightened up is a small way I practice self care. I truly feel like taking care of things around the house is equally beneficial for my mental health as a hot bath and a good book. I also think nourishing our bodies with good food is another way we can practice self care. This soup is pure nourishment. Creamy and decadent, but healthy and oh so satisfying.

Ginger Carrot Soup with Savory Curry Granola

Serves 4

For the Granola

  • 1/4 Cup Oats
  • 1/4 Cup Pumpkin Seeds
  • 1/4 Cup Uncooked Quinoa
  • 2 Tbsp Raisins
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Cumin
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Ginger Powder
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Coriander

For the Soup

  • 6 Medium Carrots
  • 1 Onion
  • 2 Cloves Garlic
  • 1/2 Cup Cashews
  • 1 Inch Fresh Ginger, sliced
  • 1 Can Coconut Milk (light or full-fat)
  • 2 Tbsp Maple Syrup
  • 4 Cups Vegetable Stock
  • Salt, to taste

For the granola, preheat the oven to 400. Add all the ingredients to a bowl and toss to combine. Pour the mixture onto a baking sheet and bake for 15-25 minutes, stirring occasionally, until the ingredients are toasted.

To make the soup, heat a large pot over medium heat. Chop the carrots and onions into large chunks and toss in the pot with the cashews and ginger. Add the coconut milk, maple syrup, and vegetable stock and the spices into the pot and turn the heat to high. Bring to a boil then turn the heat to medium-low and simmer until the carrots are tender. Use an immersion blender to blend until the ingredients are smooth or add the ingredients to a conventional blender with the lid cracked and blend on high. Ladle the soup into bowls and top with granola and a spoonful of coconut milk (optional).