Carrot Ginger Soup
A vibrant, velvety soup that perfectly balances the natural sweetness of roasted carrots with the zesty, warming kick of fresh ginger.
Ingredients
- •2 lbs (900g) carrots, peeled and chopped into 1-inch chunks
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •3 cloves garlic, minced
- •2 tablespoons fresh ginger, grated
- •4 cups (1 liter) vegetable broth
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon ground coriander
- •1 tablespoon fresh lemon juice
- •Salt and black pepper to taste
- •Fresh cilantro or chives for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and add the diced onion, cooking until translucent and soft, about 5 minutes.
- 2
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the chopped carrots, turmeric, and coriander, stirring to coat the vegetables in the aromatics.
- 4
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the carrots are fork-tender.
- 5
Use an immersion blender to process the soup directly in the pot until completely smooth and creamy.
- 6
Stir in the lemon juice and season with salt and pepper to taste.
- 7
Serve hot, garnished with fresh herbs if desired.
💡 Chef tips
- For an even deeper flavor, roast the carrots with the olive oil in a 400°F (200°C) oven for 20 minutes before adding them to the pot.
- If you prefer a richer texture, stir in a quarter cup of full-fat coconut milk just before serving.
- This soup stores perfectly in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
✅ How it should turn out
The finished soup should be a brilliant orange color with a silky, smooth consistency, offering a bright, gingery aroma and a balanced sweet-savory flavor profile.