Carrot Ginger Soup (Print Version)

Velvety soup combining sweet carrots and fresh ginger warmth. Ready in 45 minutes for a comforting meal.

# What You 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

# Steps:

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 purée 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 soup into bowls and serve hot. Garnish with a drizzle of coconut milk or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, so you can actually make it on a weeknight without stress.
  • The ginger sneaks up on you with this gentle, lingering heat that makes everything feel nourishing without being heavy.
  • You can doctor it a hundred different ways depending on what's in your pantry and how you're feeling.
02 -
  • Don't skip the immersion blender or proper blending step; it's the difference between soup and pureed vegetables, and the silky texture is what makes this feel special.
  • Always taste and adjust your seasoning at the end because every vegetable broth brand varies slightly, and the lemon should be bright enough to make you take notice.
03 -
  • Grate your ginger on a fine grater or microplane instead of a box grater so the pieces are tiny enough to blend completely into the soup and distribute evenly.
  • If your soup tastes a bit flat after blending, resist the urge to add salt; instead, add the lemon juice slowly and taste between squeezes, because brightness is what you're really after.
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