Carrot Ginger Soup (Print)

Vibrant blend of sweet carrots and fresh ginger in a creamy, comforting soup ready in under an hour.

# Components:

→ 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 for creaminess

→ 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 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 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, garnished with a drizzle of coconut milk or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for those evenings when you want something nourishing but don't have hours to spend cooking.
  • The natural sweetness of carrots means you're not loading it with sugar, just real ingredient goodness that actually fills you up.
  • One pot, minimal cleanup, and it freezes beautifully for lazy future-you to appreciate.
02 -
  • Don't skip the ginger-garlic step even though it seems small—that minute of cooking transforms them from sharp and raw to mellow and aromatic, which changes the entire character of the soup.
  • Lemon juice is not optional; it sounds weird to add citrus to a carrot soup, but it's what prevents the finished dish from tasting dull or one-note, so trust it even if you're skeptical.
03 -
  • Prep your ingredients before you start cooking—once the pot is hot, everything moves quickly, and you don't want to be fumbling with carrots while your onion burns.
  • If your soup ends up thicker than you like, thin it with a little more broth or even water; if it's too thin, simmer it uncovered for a few extra minutes to concentrate the flavor.
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