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carrot ginger soup recipe

Carrot Ginger Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Appetizer
Cuisine International
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 peeler
  • 1 sharp knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 6 large carrots peeled and chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon lemon juice
  • 1/4 cup coconut milk

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
  • Add the chopped carrots to the pot and stir to combine with the onion mixture.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat to low, cover the pot, and let simmer for 20 minutes or until the carrots are tender.
  • Remove the pot from heat and allow the soup to cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in the salt, black pepper, cayenne pepper (if using), lemon juice, and coconut milk.
  • Reheat the soup on low if necessary, and adjust seasoning to taste before serving.

Notes

For extra flavor, consider adding a pinch of ground cumin or coriander. If you prefer a creamier texture, increase the coconut milk to half a cup. This soup can be stored in the refrigerator for up to 3 days, and it's also freezer-friendly for make-ahead meals.
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