Carrot Ginger Soup (Printable)

A vibrant blend of sweet carrots and zesty ginger creates this silky, comforting bowl perfect for any season.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 2 tablespoons fresh ginger, peeled and finely grated

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup water

→ Seasonings & Garnishes

09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - Juice of ½ lemon
12 - Fresh coriander or parsley, chopped
13 - Coconut cream or yogurt for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and grated ginger to the pot. Cook while stirring frequently for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Cook for 3 to 4 minutes while stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer covered for 20 to 25 minutes until carrots and potato are tender.
05 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Add water to achieve desired consistency. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
07 - Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but requires almost no actual skill, just a pot and a blender.
  • The ginger gives you this warm, almost tingly feeling that makes you sit down and actually savor what you're eating.
  • It's naturally vegan and gluten-free without any awkward substitutions or compromise.
02 -
  • Don't skip the ginger finely grating step and thinking you can use chunks; the texture changes everything and you want it dispersed throughout so every spoonful tastes the same.
  • The immersion blender makes this soup what it is, if you're using a countertop blender, you have to be patient and not overfill it or you'll have soup on your ceiling.
03 -
  • The best time to add your lemon juice is right before serving, not during cooking, so it stays bright and doesn't fade into the background.
  • If you're making this for someone, let them add their own garnishes and cream, it makes them feel like they're finishing something you started rather than just eating what you made.
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