Carrot Ginger Velvety Soup (Printable)

Vibrant, velvety soup blending sweet carrots with fresh ginger heat. Vegetarian, gluten-free, dairy-free comfort 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

→ 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 It:

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 to coat with oil.
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. 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 to taste.
07 - Pour into bowls and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

# Helpful Tips:

01 -
  • The natural sweetness of the carrots balances perfectly with the warming zing of ginger, creating a flavor that somehow tastes like sunshine in a bowl.
  • This soup actually tastes better the next day after the flavors have had time to meld, making it perfect for meal prep when you know youll be too busy to cook.
02 -
  • Dont rush the blending process a full two minutes with the immersion blender is needed for that velvety texture, otherwise youll end up with bits of ginger that can be unpleasantly fibrous.
  • Adding the lemon juice at the end rather than during cooking preserves its bright flavor and actually helps the soup maintain its vibrant color.
03 -
  • For maximum ginger flavor without fibrous bits, use a microplane grater rather than a standard box grater the finer consistency almost melts into the soup.
  • If your carrots arent naturally sweet enough, roast them in the oven for 20 minutes before adding to the soup this concentrates their sugars and adds a subtle caramelized depth.
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