Carrot Ginger Soup (Printable)

Vibrant soup combining sweet carrots with spicy ginger 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

→ Seasoning

08 - 1 teaspoon sea salt
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 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, adjusting seasoning to taste.
07 - Pour into bowls and serve hot. Garnish with a drizzle of coconut milk or fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when honestly you didn't, which feels like getting away with something good.
  • The natural sweetness of carrots doesn't need much convincing to shine, and ginger keeps it from being too one-note.
  • One pot, one blender, done in under an hour—the kind of easy that actually means something.
02 -
  • Don't skip the ginger-garlic minute; that small pause makes the difference between good soup and soup that tastes like someone knew what they were doing.
  • Blend until it's completely smooth if that's your preference, but some people like leaving it slightly chunky—there's no wrong answer here.
03 -
  • Always taste before serving and adjust seasoning one more time—that lemon juice is the secret that prevents it from tasting flat or one-dimensional.
  • If your blender struggles, let the soup cool slightly; hot liquid can be unpredictable, and you deserve a smooth result without adventure.
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