Carrot Ginger Soup (Printable Version)

Creamy carrot ginger soup ready in 45 minutes. Vegetarian and naturally sweet with a gentle kick.

# 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 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

# 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 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 carefully 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 with minimal fuss, making weeknight dinners feel less like a chore and more like self-care.
  • The ginger gives you just enough warmth without overpowering the natural sweetness of carrots, striking that perfect balance.
  • Naturally dairy-free and gluten-free, it's one of those dishes that doesn't feel like it's accommodating dietary needs—it just tastes good.
02 -
  • Don't skip the step of cooking ginger and garlic together; that minute of time creates a flavor foundation you absolutely need.
  • If your soup tastes flat after blending, it's almost always because it needs more salt and lemon juice—add them gradually and taste as you go.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and gives you comfort food on demand for rushed weeks.
  • If your soup separates slightly after sitting, a quick stir or brief return to the heat brings it right back together.
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