Carrot Ginger Soup (Printable)

A vibrant blend of sweet carrots and fresh ginger creates this velvety, comforting soup perfect for any season.

# 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
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

# How To Make:

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, cooking 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 and use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2 to 3 minutes while adjusting seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with coconut milk drizzle or fresh herbs as desired.

# Top Tips:

01 -
  • It turns humble vegetables into something that tastes incredibly expensive and elegant.
  • The ginger gives you a little hug from the inside out without being too spicy.
02 -
  • The thickness depends entirely on how much you let the broth reduce during the simmer.
  • Grating the ginger finely ensures you get the flavor without any woody strands in your teeth.
03 -
  • Always zest your lemon before juicing it to save that extra flavor for another meal.
  • Toast your spices for thirty seconds before adding the broth to unlock hidden layers of aroma.
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