Carrot Ginger Velvety Soup (Printable Version)

Vibrant velvety soup blending sweet carrots with fresh ginger heat

# The Ingredients You'll Need:

→ Vegetables

01 - 1 tbsp olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1.5 lbs carrots, peeled and sliced

→ Aromatics

05 - 2 tbsp fresh ginger, peeled and finely grated

→ Liquids

06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1 cup coconut milk (optional for creaminess)

→ Seasoning

08 - 1 tsp sea salt, or to taste
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1/2 lemon

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent and fragrant.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add sliced carrots to the pot and cook for another 2 minutes, stirring occasionally to coat with the aromatic base.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until carrots are completely tender and easily pierced with a fork.
05 - Remove pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety, or transfer to a countertop blender in batches.
06 - Stir in coconut milk if using, fresh lemon juice, salt, and pepper. Warm gently over low heat for 2–3 minutes, adjusting seasoning to taste.
07 - Ladle hot soup into bowls and garnish with a drizzle of coconut milk or fresh herbs like cilantro or parsley if desired.

# Additional Tips::

01 -
  • The natural sweetness of carrots balances perfectly with gingery warmth, creating a soup that feels both comforting and exciting
  • It comes together in under an hour with ingredients you probably already have in your kitchen
  • This recipe proves that simple vegetarian food can be deeply satisfying and surprisingly rich without any dairy
02 -
  • Hot soup expands wildly in blenders, so never fill more than halfway and remove the center cap while blending, covering the opening with a kitchen towel
  • The soup continues thickening as it sits, so if it seems too thin, give it 10 minutes before adding more liquid
  • Fresh ginger makes a huge difference here, ground ginger lacks the bright, spicy punch that makes this soup sing
03 -
  • Use the fattest carrots you can find, they have more natural sweetness than skinny ones
  • If your ginger is fibrous, grate it against the grain rather than with it to avoid long stringy bits
  • Let the soup cool slightly before blending to avoid steam buildup and splattering
Return to Recipe