Carrot Ginger Soup (Print version)

Velvety blend of sweet carrots and fresh ginger creates warming comfort. Vegetarian and gluten-free 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

→ 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 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 distribute heat evenly.
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 puree 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 to 3 minutes and adjust seasoning to taste.
07 - Ladle into bowls and serve hot, optionally garnished with coconut milk drizzle or fresh herbs.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like you fussed over it all day.
  • The ginger gives you that warming sensation without any harsh spice, making it genuinely comforting.
  • It's naturally dairy-free and gluten-free, so it works for almost any dietary preference without feeling like a compromise.
02 -
  • Don't skip the step of letting the onions go translucent first, it's not just for looks, it's where the base flavor actually lives.
  • If your soup seems too thick after blending, thin it with a little more broth rather than trying to stretch what you have, the consistency matters for how the flavors feel on your tongue.
03 -
  • Make a double batch and freeze half in portions, because there's nothing quite like pulling out a container of homemade soup when you need comfort in a hurry.
  • Always add the lemon juice at the very end, after everything is blended and seasoned, because it's the final note that makes people pause and say, what is that brightness?
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