Carrot Soup with Spiced Ground Beef and Pine Nuts Recipe
This vibrant Carrot Soup with Spiced Ground Beef and Pine Nuts combines creamy, curry-infused carrot soup with richly seasoned ground beef topped with toasted pine nuts and fresh parsley. Perfect for a cozy meal, it balances sweetness, spice, and savory flavors with a touch of coconut milk and warming Indian spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Ingredients
Scale
Soup Ingredients
- 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
Ground Beef Topping
- 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
- A bit of lemon zest
Optional Garnishes
- Thinly sliced shallot
- Plain yogurt
- Flatbread for dipping
Instructions
- Prepare the Soup Base: Heat a soup pot over medium-high heat. Add 1 tablespoon olive oil, sliced onions, chunked carrots, 2 tablespoons of beef flavor base, and 2 teaspoons curry powder. Sauté for 3-5 minutes until the onions soften and the spices are fragrant.
- Simmer the Soup: Add 3 1/2 cups water to the pot and bring to a simmer. Let it cook gently for 15 minutes until the carrots are tender.
- Puree the Soup: Stir in the 14-ounce can of coconut milk. Use an immersion blender to puree the mixture until smooth and creamy.
- Cook the Ground Beef: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and brown it thoroughly, seasoning with a little salt and pepper as it cooks.
- Flavor the Ground Beef: Stir in 1 tablespoon tomato paste, 2 teaspoons beef flavor base, and 1 teaspoon garam masala. Sauté the mixture for 2-3 minutes to develop flavor.
- Add Pine Nuts and Herbs: Add 1/3 cup pine nuts, 1/4 cup chopped parsley, and a bit of lemon zest to the skillet. Continue to sauté until pine nuts are toasted and fragrant, and the flavors meld together.
- Serve the Dish: Ladle the pureed carrot soup into bowls and top each serving with a generous scoop of the spiced ground beef and pine nut mixture. Garnish with optional thinly sliced shallots, a swirl of plain yogurt, and serve with flatbread for dipping.
Notes
- For a smoother soup, strain it after pureeing if desired.
- You can substitute regular curry powder if hot madras curry powder is unavailable.
- Adjust the heat level by adding a pinch of chili powder or cayenne with the curry powder if preferred.
- Use fresh lemon zest to brighten the flavor of the ground beef topping.
- Serve with flatbread or crusty bread to soak up the soup.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Keywords: Carrot soup, Spiced ground beef, Pine nuts, Coconut milk soup, Curry soup, Indian spices, Easy dinner, Comfort food
