Carrot Ginger Velvety Soup (Printable Version)

Vibrant velvety soup blending sweet carrots and gentle ginger heat. Ready in 45 minutes.

# 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 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 20-25 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.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2-3 minutes and adjust seasoning as needed.
07 - Ladle into bowls and serve hot, garnishing with a drizzle of coconut milk or fresh herbs if desired.

# Expert Tips:

01 -
  • The ginger adds a surprising heat that wakes up your palate without being overwhelming.
  • It is one of those rare dishes that feels incredibly indulgent while being packed with vegetables.
02 -
  • Never rush the onion sauté because that slow sweetness is the backbone of the entire dish.
  • Adding the lemon at the very end is the secret to making the soup taste fresh instead of flat.
03 -
  • Freeze your ginger root and grate it while frozen to avoid those annoying stringy fibers.
  • If the soup feels too thick after blending just add a splash more broth until it reaches your perfect consistency.
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