Carrot Ginger Velvety Soup (Print version)

Vibrant velvety soup blending sweet carrots with warming fresh ginger for comforting meals.

# 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 to the pot and cook for 2 minutes, stirring occasionally to combine with aromatics.
04 - Pour vegetable broth into the pot, 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 and blend until desired consistency is achieved.
06 - Stir in coconut milk if using, lemon juice, sea salt, and black pepper. Warm gently for 2 to 3 minutes while adjusting seasoning to taste.
07 - Ladle soup into bowls and serve hot. Garnish with a drizzle of coconut milk or fresh herbs as desired.

# Expert Tips:

01 -
  • The natural sweetness of carrots and warmth of ginger create a perfect balance that somehow makes even the dreariest day feel hopeful.
  • Its secretly one of the easiest impressive dishes in my repertoire taking just 45 minutes from start to finish while tasting like something that simmered all day.
02 -
  • I once skipped the step of sautéing the carrots before adding broth and missed out on the caramelized depth that makes this soup special.
  • If you blend the soup while its still piping hot, place a kitchen towel over your blender lid and hold it down firmly to prevent hot soup explosions that once redecorated my ceiling.
03 -
  • I discovered that briefly roasting the carrots before adding them to the soup intensifies their natural sweetness and adds a subtle caramelized undertone that elevates the entire dish.
  • The temperature of your coconut milk matters more than youd think splash it in straight from the refrigerator and it can sometimes separate, but letting it come to room temperature first ensures perfect integration.
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