Carrot Ginger Soup (Printer-friendly)

Vibrant soup blending sweet carrots with gentle ginger heat, ready in 45 minutes.

# 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 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 another 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 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 and tastes like you fussed over it for half the day.
  • The ginger gives you that subtle warmth without any harshness—it sneaks up on you in the best way.
  • Naturally creamy from blending, so you don't need dairy unless you want that extra richness.
  • It freezes beautifully, meaning a batch on Sunday becomes your quiet wins all week long.
02 -
  • The difference between fresh ginger and the stuff that's been sitting in your crisper drawer is so stark that you'll notice it immediately—buy what you need and use it within a week.
  • If your soup tastes a bit flat after blending, it's usually asking for more lemon juice or a whisper more salt; don't be shy about adjusting.
  • Coconut milk settles, so give it a good stir or shake before measuring to make sure you're getting the actual coconut and not just liquid.
03 -
  • If you want deeper flavor without adding more ginger, try a tiny pinch of ground cumin or coriander stirred in with the ginger—it adds complexity without being obvious.
  • Cold soup is a revelation on a hot day; chill it completely and thin it slightly with more broth or a splash of coconut milk before serving.
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