Carrot Soup with Spiced Ground Beef and Pine Nuts Recipe

Introduction

This hearty carrot soup combines the natural sweetness of carrots with the warm spices of ground beef and toasted pine nuts. Creamy and comforting, it makes a perfect meal that’s both flavorful and satisfying.

Ingredients

• 1 tablespoon olive oil (for soup)
• 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 (regular curry powder works too)
• 1 (14-ounce) can coconut milk
• 3 1/2 cups water
• 1 tablespoon olive oil (for beef)
• 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
• Thinly sliced shallot (optional)
• Plain yogurt (optional, for serving)
• Flatbread (optional, for serving)

Instructions

1. Step 1: Heat a soup pot over medium-high heat. Add 1 tablespoon olive oil, sliced onions, carrots, 2 tablespoons bouillon, and curry powder. Sauté for 3-5 minutes until the vegetables start to soften.
2. Step 2: Add 3 1/2 cups water, bring to a simmer, and cook for 15 minutes until the carrots are tender.
3. Step 3: Pour in the coconut milk and puree the soup using an immersion blender until smooth and creamy.
4. Step 4: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook until browned and fully cooked, seasoning with salt and pepper to taste.
5. Step 5: Stir in the tomato paste, 2 teaspoons bouillon, and garam masala. Sauté the mixture for 2-3 minutes to develop flavor.
6. Step 6: Add pine nuts, chopped parsley, and lemon zest to the beef mixture. Continue to sauté until the pine nuts are toasted and fragrant.
7. Step 7: To serve, ladle the carrot soup into bowls and top each with a scoop of the spiced ground beef mixture. Garnish with thinly sliced shallots, a swirl of plain yogurt, and offer flatbread alongside for dipping.

Tips & Variations

• Use regular curry powder if you don’t have hot madras for a milder spice.
• For a vegetarian version, omit the beef and add chickpeas or lentils with extra pine nuts to keep protein.
• Toast pine nuts in a dry skillet before adding to deepen their flavor.
• Add a squeeze of fresh lemon juice just before serving to brighten the soup.

Storage

Store leftover soup and ground beef separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove or in the microwave, stirring occasionally. Reheat the beef mixture in a skillet over medium heat until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, you can prepare the soup and beef topping a day ahead. Store them separately in the refrigerator and reheat before serving to maintain texture and flavor.

What can I use instead of Better Than Bouillon?

You can substitute beef broth or stock concentrate, or use vegetable broth for a lighter taste. Adjust seasoning as needed since the flavor base adds a savory depth.