Carrot Ginger Soup (Printable Version)

Vibrant, silky soup with sweet carrots and zesty ginger. Ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds carrots, peeled and sliced
05 - 1 medium potato, peeled and diced
06 - 2 tablespoons fresh ginger, peeled and finely grated

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup water

→ Seasonings & Garnishes

09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - ½ lemon, juiced
12 - Fresh coriander or parsley, chopped for garnish
13 - Coconut cream or yogurt for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and grated ginger, stirring frequently for 1 minute until the mixture becomes fragrant.
03 - Stir in sliced carrots and diced potato. Cook for 3-4 minutes, stirring occasionally to combine ingredients evenly.
04 - Pour in vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer covered for 20-25 minutes until carrots and potato are completely tender.
05 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is reached.
06 - Add water to reach desired consistency. Stir in lemon juice, salt, and pepper. Taste and adjust seasonings as needed.
07 - Ladle soup into bowls and garnish with fresh coriander or parsley. Top with a swirl of coconut cream or yogurt if desired.

# Expert Advice:

01 -
  • The ginger cuts through the sweetness of carrots in a way that feels both surprising and exactly right, like someone finally said the thing you couldn't quite articulate.
  • It's genuinely fast—thirty minutes from chopping to finished soup, which means you can make it on a Tuesday night without fussing.
  • Every single ingredient serves a purpose, no fluff, and the result tastes like you spent hours coaxing out those flavors.
02 -
  • The potato is actually there to create creaminess without cream, so if you're doubling the recipe, don't double the potato or it becomes starchy and gluey.
  • Blending hot soup is genuinely dangerous—the steam can cause a spray of boiling liquid, so either use an immersion blender, wait for it to cool slightly, or crack the blender lid open when you start.
03 -
  • Fresh ginger loses intensity quickly, so grate it just before cooking rather than prepping it ahead—that sharp, clean flavor is what makes people notice this soup.
  • If you want it richer without adding dairy, stir in a splash of coconut milk at the end and let it warm through—it adds luxury without changing the fundamental character of the dish.
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