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Carrot Ginger Soup Recipe

American · Soup · 40 min total

A velvety, warming soup that highlights the natural sweetness of carrots with a kick of fresh ginger. Perfect for a cozy lunch or starter.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• Optional: fresh cilantro or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let cool slightly and blend in batches in a blender.
5. Stir in coconut milk (or cream). Season with salt and pepper to taste. Reheat gently if needed.
6. Ladle into bowls and garnish with fresh herbs if desired.

Tips

• For extra richness, swirl in a tablespoon of butter before serving.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• To make it vegan, use coconut milk and ensure vegetable broth is vegan.

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