Carrot Ginger Soup (Printable)

Sweet carrots meet warming ginger in this velvety, comforting soup ready 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 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 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, cooking for 1 minute until fragrant.
03 - Add sliced carrots and cook for 2 minutes, stirring occasionally to develop flavor.
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 purée the soup until smooth, or 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 and adjust seasoning as needed.
07 - Ladle into bowls and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight cooking when you want something that tastes homemade but doesn't demand hours of your attention.
  • The natural sweetness of carrots paired with ginger's subtle warmth creates a soup that feels fancy enough to serve guests but cozy enough to eat alone on the couch.
  • It's endlessly adaptable—swap cream for coconut milk, add spices on a whim, or thin it out depending on your preference that day.
02 -
  • Fresh ginger truly cannot be replaced with ground ginger in this recipe; I learned this the hard way when I once substituted and ended up with a soup that tasted dusty instead of bright.
  • The blending step is non-negotiable for texture—a chunky version tastes rushed and loses the luxurious quality that makes this soup feel special.
  • Lemon juice is the secret weapon that brings the entire bowl into focus; without it, everything tastes one-dimensional and slightly flat.
03 -
  • If your carrots are particularly large or thick, slice them thinner so they cook evenly and don't leave you with some chunks and some mush.
  • Taste the soup at every stage of seasoning and remember that you can always add more salt or acid, but you can't take it back.
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