Carrot Ginger Soup (Printable Version)

Sweet carrots meet warm ginger in this velvety, comforting bowl. Vegetarian, gluten-free, and ready in 45 minutes.

# What You 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 for creaminess

→ 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:

01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the sliced carrots and cook for another 2 minutes, stirring occasionally.
04 - Pour in the 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, adjusting seasoning as needed.
07 - Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

# Expert Tips:

01 -
  • It's genuinely fast—most of the magic happens while you're doing something else, not standing over the stove.
  • The natural sweetness of carrots means you barely need added sugar, and the soup tastes like it took way more effort than it actually did.
  • You can make it as light or creamy as you want depending on your mood and what's in your cabinet.
02 -
  • Ginger strength varies wildly depending on freshness and variety, so taste the soup after blending and add more if it feels timid—you can always add heat, but you can't take it back.
  • The lemon juice isn't optional and isn't just for flavor; it actually brightens the whole soup and prevents it from tasting flat and one-note, so don't skip it even if you're skeptical.
03 -
  • Make a double batch and freeze half in containers—it defrosts beautifully and means you have comfort food waiting for the moment you need it most.
  • Room temperature carrots blend smoother than cold ones, so take them out of the fridge a few minutes before you start if you have the time.
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