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Carrot Ginger Soup

A warming and wholesome soup made with fresh carrots and ginger, perfect for cold weather and immune support.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Carrots, chopped Use the freshest carrots available.
  • 1 tablespoon Fresh ginger, grated Peel with a spoon for easier handling.
  • 1 medium Onion, chopped Adds flavor to the soup.
  • 2 cloves Garlic, minced Essential for taste.
  • 4 cups Veggie broth Store-bought or homemade.
  • 2 tablespoons Olive oil Can substitute with butter.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
Optional Ingredients
  • 1 pinch Turmeric For an extra health boost.
  • 1 tablespoon Coconut milk For creaminess.
  • 1 teaspoon Lemon zest To enhance flavor.

Method
 

Preparation
  1. Heat olive oil in a large soup pot.
  2. Add chopped onions and sauté until soft.
  3. Stir in minced garlic and grated ginger, cooking until fragrant.
  4. Add the chopped carrots and stir to combine.
  5. Pour in the veggie broth and bring to a boil.
  6. Reduce heat and simmer until carrots are tender, about 20-25 minutes.
Blending
  1. Use an immersion blender to puree the soup until smooth.
  2. If using a regular blender, blend in batches, being cautious of hot splatter.
Final Touches
  1. Taste the soup and adjust salt and pepper as needed.
  2. Garnish with a swirl of olive oil or a dollop of coconut milk before serving.

Notes

Leftover soup gets better with time. Store in an airtight container for up to a week in the fridge or freeze for later. Reheat on the stove or microwave, adding broth or water if necessary.