1TablespoonGaram MasalaOr you can use 1 Teaspoon each of ground cumin and coriander
Instructions
Place a deep, heavy pan on medium heat.
Add the oil and warm until it begins to shimmer. Add the chopped onion and cook stirring frequently until the onion is soft and translucent and then add in the grated ginger and cook for 1-2 minutes more stirring constantly so the ginger does not stick to the bottom of the pan.
Add the salt, chilli flakes and stir until a combined. Then add the chopped carrots and the broth and bring to boil. Cover and cook until the carrots are soft. Check after 10 minutes and then every couple of minutes until done. Mine took 15-20 minutes to soften. Add extra broth/liquid as required.
When the carrots are soft and cooked, remove from heat and let cool for 10-15 minutes before puréeing it in the bender.
Purée the carrots and liquid in a blender until silky smooth – do this in batches if necessary. Pour the puréed soup back into the pot and heat on medium-low heat.
Add the apple cider vinegar, coconut milk (feel free to add more according to your taste), smoked paprika, garam masala and heat until hot.