Carrot Ginger Soup
This Carrot Ginger Soup is smooth, vibrant, and naturally creamy. Made with fresh carrots, ginger, garlic, and simple pantry ingredients, this easy one-pot soup is healthy, comforting, and perfect for meal prep or cozy weeknight dinners.
Ingredients
- Main Ingredients:
- 2 pounds carrots peeled and sliced
- 1 small yellow onion diced
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 4 cups vegetable broth
- Flavor Base:
- 2 tablespoons olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin optional
- Juice of ½ lemon optional
- ½ cup coconut milk optional for extra creaminess
- Optional Garnish:
- Fresh parsley or cilantro
- Red pepper flakes
- Toasted pumpkin seeds
- Swirl of coconut milk
Instructions
- Prep Ingredients
- Peel and slice carrots evenly.
- Dice onion, mince garlic, and grate fresh ginger.
- Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Simmer
- Add carrots to the pot.
- Pour in vegetable broth.
- Stir in salt, pepper, and cumin.
- Bring to a gentle boil, then reduce heat and simmer 20–25 minutes until carrots are fork-tender.
- Blend
- Remove from heat.
- Blend using an immersion blender until completely smooth (or blend carefully in batches).
- Finish
- Stir in coconut milk if using.
- Add lemon juice for brightness.
- Taste and adjust seasoning.
- Let rest 5 minutes before serving.
- Serve
- Garnish with fresh herbs, pumpkin seeds, or a swirl of coconut milk.
- Serve warm.
Notes
- Cook carrots until very soft for the smoothest texture.
- Start with 1 tablespoon ginger and adjust to taste.
- Add lemon at the end to brighten flavors.
- Avoid boiling after adding coconut milk.
- Store in refrigerator up to 5 days.
- Freeze up to 3 months.