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Carrot-Galangal Soup with Curried Croutons

A creamy, dreamy take on classic carrot-ginger soup, here we replace the ginger with sharper, more peppery galangal. To give those curry flavours you’d expect, some curried croutons!



Curried Croutons

  • 2 tablespoons olive oil
  • 3 slices sandwich bread, cut into cubes
  • 1 teaspoon curry powder
  • Salt, to taste

Carrot-Galangal Soup

  • 3 tablespoons olive oil
  • 1 medium Spanish onion, diced
  • 2 teaspoons garlic, minced
  • 1/4 cup fresh galangal, minced
  • 1 1/2 pounds carrots, peeled and thinly sliced
  • 6 cups chicken broth
  • 1 1/2 cups unsalted cashews
  • 1 orange, juiced


  • Cilantro, chopped, for garnish
  • Curried croutons, for garnish


Curried Croutons

  1. Preheat the oven to 350° F (175° C).
  2. In a mixing bowl combine olive oil, cubed bread, and curry powder. Season with salt and toss so the bread is well coated.
  3. Spread on a sheet pan lined with parchment paper.
  4. Bake until golden and crunchy, roughly eight minutes.
  5. Reserve until needed.

Carrot-Galangal Soup

  1. Heat the olive oil in a large pot over medium heat. 
  2. Add the onion, garlic, and galangal and sauté for five minutes or until translucent and soft. 
  3. Add the carrot, toss to coat, and cook for four minutes.
  4. Add the chicken broth and cashews. Simmer until carrots are tender about 30 minutes.  If the soup is getting thick add some more stock or water.
  5. Add orange juice and season with salt.
  6. Remove from heat and blend soup, in batches, until a smooth consistency is achieved.


  1. Ladle soup into warm bowls and garnish with chopped cilantro and Curried Croutons.
  2. Serve immediately. Enjoy!

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