Carrot Ginger Soup
A vibrant, velvety soup that perfectly balances the natural sweetness of carrots with the warming, zesty kick of fresh ginger.
Ingredients
- •2 lbs (900g) carrots, peeled and sliced into 1-inch rounds
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •2 tablespoons fresh ginger, grated
- •4 cups (1 liter) vegetable broth
- •2 tablespoons extra virgin olive oil
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon ground coriander
- •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 chopped onion, cooking until translucent and soft, about 5 minutes.
- 2
Add the garlic, grated ginger, turmeric, and coriander to the pot, stirring constantly for 1 minute until fragrant.
- 3
Toss in the sliced carrots and stir to coat them in the aromatic oil and spice mixture.
- 4
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover.
- 5
Simmer for 20 to 25 minutes, or until the carrots are fork-tender.
- 6
Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
- 7
Season with salt and pepper to taste, and serve hot with a sprinkle of fresh herbs.
💡 Chef tips
- For an extra velvety texture, you can stir in a quarter cup of full-fat coconut milk before blending.
- This soup freezes beautifully; store it in airtight containers for up to three months.
- If you prefer a thinner consistency, simply add an extra half-cup of broth or water before blending.
✅ How it should turn out
The finished soup should be a bright, sunset-orange color with a silky, smooth consistency and a fragrant aroma that highlights the spicy, clean heat of the ginger.