Carrot Ginger Velvety Soup (Printable)

Velvety blend of sweet carrots and warming ginger, ready in under an hour for a comforting meal.

# 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, adjusted 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; cook for 1 minute until fragrant.
03 - Add sliced carrots and cook for 2 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 are very tender.
05 - Remove from heat and use an immersion blender to purée 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 as needed.
07 - Ladle into bowls and serve hot with optional garnish of coconut milk drizzle or fresh herbs.

# Expert Suggestions:

01 -
  • The ginger quantity is actually perfect - I once doubled it thinking more would be better and nearly blew my taste buds away, so trust me on this one.
  • You can make this on Sunday and enjoy it for quick lunches throughout the week, with the flavors actually getting more complex by day three.
02 -
  • The soup might look too thin right after blending, but it thickens slightly as it cools, so resist the urge to reduce it too much.
  • Testing carrot tenderness before blending makes all the difference - I once rushed this step and ended up with slightly grainy soup that no amount of blending could fix.
03 -
  • If your immersion blender isn't powerful enough, try blending in smaller batches or transfer to a regular blender for that silky smooth texture - just be careful with the hot liquid and blend in small batches with the lid vented.
  • Taste your ginger before adding the full amount - the heat level varies dramatically between roots, and I've been surprised by particularly fiery pieces that needed scaling back.
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