Carrot Ginger Velvety Soup (Printer View)

Velvety smooth blend of sweet carrots and fresh ginger, ready in under an hour.

# Components:

→ 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

# Method 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, bring to a boil, then 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 blender in batches and blend until smooth.
06 - Stir in coconut milk if using, lemon juice, salt, and pepper. Warm gently for 2 to 3 minutes, adjusting seasoning as needed.
07 - Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

# Expert Advice:

01 -
  • Rich, velvety texture that feels indulgent yet light.
  • Perfect balance of natural sweetness and warming spice.
  • Quick and easy to prepare in just 45 minutes.
  • Naturally vegetarian, gluten-free, and dairy-free.
02 -
  • Add a pinch of ground cumin or coriander for aromatic depth.
  • Swap coconut milk for heavy cream or omit for a lighter soup.
  • Garnish with toasted pumpkin seeds for a satisfying crunch.
  • Always verify that your vegetable broth is gluten-free if catering to dietary needs.
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