Carrot Ginger Soup (Print View)

Velvety smooth soup combining sweet carrots and fresh ginger for a warming, comforting bowl.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1.5 pounds carrots, peeled and sliced

→ Aromatics

05 - 2 tablespoons fresh ginger, peeled and finely grated

→ Liquids

06 - 4 cups vegetable broth, gluten-free
07 - 1 cup coconut milk, optional

→ Seasoning

08 - 1 teaspoon sea salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

# Directions:

01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the sliced carrots and cook for another 2 minutes, stirring occasionally.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until carrots are very tender.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2 to 3 minutes, adjusting seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making it perfect for those days when you want something that tastes like you've been cooking all day but haven't.
  • The ginger provides this gentle, lingering warmth that makes you feel cared for with every spoonful.
  • It's naturally vegan and gluten-free without feeling restricted, just honest and delicious.
02 -
  • Don't skip the initial sauté of onions and garlic; this foundational step builds layers of flavor that make the difference between good soup and soup that tastes like someone really cared.
  • If your blender or immersion blender heats the soup too much during pureeing, let it cool slightly first—you're going for silky, not broken.
  • Taste before you serve; the salt and brightness of lemon are personal preferences, and adjusting them at the end gives you control over the final result.
03 -
  • If you don't have an immersion blender, you can carefully transfer the hot soup to a regular blender in batches; just vent the lid slightly to let steam escape so you don't create a pressure bomb.
  • For extra depth and complexity, add a tiny pinch of ground cumin or coriander while the ginger is blooming—it adds mystery without announcing itself.
Go Back