Vibrant Carrot Ginger Soup (Print Version)

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

# 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

# Steps to Follow:

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; 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. Bring to a boil, then 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.

# Additional Tips::

01 -
  • It comes together in under an hour and feels like a hug in a bowl.
  • The ginger adds just enough brightness without being bossy.
  • You can make it as thick or silky as you like with a simple splash of water.
  • It freezes beautifully, so future you gets a homemade meal with zero effort.
02 -
  • Do not skip the lemon juice, it completely transforms the soup from flat to vibrant in one squeeze.
  • If your carrots are older and less sweet, add a pinch of sugar or a drizzle of honey to balance the ginger.
  • Blend carefully if using a countertop blender, hot liquid expands and can blow the lid off if you fill it too full.
03 -
  • Peel your ginger with the edge of a spoon instead of a peeler, you will waste less and it is faster.
  • If the soup tastes a little flat, add a tiny pinch of sugar along with the salt to bring out the natural sweetness.
  • Use an immersion blender if you have one, it saves time and means no risky transfers of hot liquid.
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