Carrot Ginger Soup (Print version)

A vibrant, silky soup blending sweet carrots with zesty fresh ginger for a comforting healthy starter.

# What You 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 and Garnishes

09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - Juice of 1/2 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 carrots and potato. Cook for 3 to 4 minutes, 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 purée the soup until smooth, or transfer in batches to a countertop blender.
06 - Add water to reach desired consistency. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh coriander or parsley. Add a swirl of coconut cream or yogurt if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The ginger hits you with warmth and brightness that just feels good, especially when the weather turns.
  • It's naturally vegan and gluten-free without any of that usual compromise in flavor or texture.
02 -
  • If you skip the lemon juice, the soup tastes flat even though everything else is perfect—I learned this the hard way and it changed how I approach subtle brightening ingredients.
  • The immersion blender makes this foolproof, but if you're using a countertop blender, let the soup cool slightly first or you'll have a mess and a small fright on your hands.
03 -
  • Peeling ginger with a spoon instead of a knife removes just the thin skin and leaves more of the precious ginger intact.
  • If your soup tastes underseasoned after blending, it's usually because the heat has muted the flavors—add salt gradually and taste after each addition rather than all at once.
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