Carrot Ginger Soup (Print version)

Silky soup combining sweet carrots and zesty ginger for a comforting, healthy bowl.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 2 tablespoons fresh ginger, peeled and finely grated

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup water

→ Seasonings and Garnishes

09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - Juice of 1/2 lemon
12 - Fresh coriander or parsley, chopped
13 - Coconut cream or yogurt for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and grated ginger, stirring frequently for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Cook for 3 to 4 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 and potato are tender.
05 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
06 - Add water to achieve desired consistency. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
07 - Ladle into bowls. Garnish with fresh coriander or parsley and a swirl of coconut cream or yogurt if desired.

# Tips from the pros:

01 -
  • It comes together in under an hour and requires no fancy techniques, just a pot and an immersion blender.
  • The ginger wakes up your palate in the best way, cutting through the natural sweetness of carrots so it never feels cloying.
  • You can make a huge batch and it freezes beautifully, giving you healthy meals on nights when cooking feels impossible.
02 -
  • Don't skip blending the onion and garlic into the base, as they provide essential depth that raw vegetables can't replicate.
  • Fresh ginger makes all the difference between a soup that tastes bright and one that tastes flat, so this is not the place to use what's been sitting in your pantry for six months.
  • The lemon juice at the end is non-negotiable and transforms the entire flavor profile, so taste before and after adding it to understand the magic.
03 -
  • Make a double batch and freeze it in individual portions, giving yourself the gift of healthy homemade soup on nights when you haven't planned dinner.
  • If your blender is struggling with the volume, let the soup cool slightly before blending, as it blends more smoothly and safely at a lower temperature.
Go back