Carrot Ginger Velvety Soup (Printable View)

Silky smooth soup featuring sweet carrots and zesty fresh ginger, finished with coconut milk for richness.

# 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 the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the sliced carrots and cook for 2 minutes, stirring occasionally.
04 - Pour in the 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 purée 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 - Ladle into bowls and serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.

# Expert Tips:

01 -
  • It tastes like someone who knows what they're doing made it, but honestly takes no real skill.
  • The ginger gives you this gentle warmth without any sharp bite if you do it right.
  • It's naturally sweet enough that you won't feel guilty eating it, yet rich enough to feel like a real meal.
  • Comes together in under an hour, which means weeknight dinners or last-minute entertaining actually feel possible.
02 -
  • If your blender is having trouble with hot soup, let it cool for a minute first or you'll end up with soup on your ceiling.
  • The lemon juice is non-negotiable; it's the difference between soup that tastes like something and soup that tastes flat.
  • Coconut milk brands vary wildly in how much cream they have—shake the can first if you want it consistent throughout.
03 -
  • Use a microplane grater for ginger instead of a box grater—the texture is completely different and better.
  • Taste the soup before adding all your seasoning; the broth you chose will be salty enough that you might need less salt than you'd expect.
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