Carrot Ginger Soup (Print Version)

Velvety smooth soup combining sweet carrots and warming fresh ginger in under an hour.

# What You'll Need:

→ 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add sliced carrots and cook for 2 minutes, stirring occasionally.
04 - Pour in 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 as needed.
07 - Serve hot, optionally garnished with a drizzle of coconut milk or fresh herbs.

# Additional Tips::

01 -
  • It comes together in under an hour, making it perfect for those evenings when you want something nourishing but don't have the energy for fuss.
  • The natural sweetness of carrots paired with ginger's subtle heat creates a flavor balance that feels both energizing and deeply soothing.
  • It's endlessly adaptable—dairy-free, vegetarian, gluten-free—so it works for almost any dietary preference without tasting like a compromise.
02 -
  • Don't skip the step of cooking the ginger and garlic together for just one minute—it mellows the ginger's sharpness and creates a more cohesive flavor instead of individual notes competing with each other.
  • If your soup tastes too sweet, resist the urge to add more salt; instead add another squeeze of lemon or a small pinch of white pepper, which rounds out sweetness in a way salt alone cannot.
03 -
  • If your soup tastes flat after blending, it's almost always because it needs more seasoning—go slow with salt, but be generous with that lemon juice, which brings everything into focus.
  • For a completely silky texture, press the blended soup through a fine-mesh strainer if you have the time and patience; it transforms the mouthfeel into something almost luxurious.
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