Creamy Carrot Ginger Soup
A simple, creamy carrot and ginger soup that’s vegan, gluten-free, and packed with fresh, wholesome ingredients. Perfect for a quick, comforting meal that’s rich in fiber and antioxidants.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 High-Speed Blender
- 1 Microplane Grater
- Measuring Spoons (set)
- 1 Chef’s knife
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium yellow onion diced
- ½ teaspoon sea salt
- 3 garlic cloves lightly crushed
- 1 pound carrots chopped into chunks
- 1 teaspoon freshly grated ginger
- 1 tablespoon apple cider vinegar
- 3 cups vegetable broth low sodium preferred
- Freshly ground black pepper to taste
- 1 teaspoon maple syrup optional, for subtle sweetness
- Coconut milk optional, for garnish
Instructions
- Sauté Aromatics: In a large, sturdy pot, warm the olive oil over medium heat. Add the diced onion along with the sea salt and a pinch of black pepper. Cook gently, stirring often, until the onion softens and becomes translucent—this usually takes about 8 minutes. This slow cooking draws out the natural sweetness of the onion, creating a flavorful base.
- Add Garlic and Carrots: Toss in the lightly crushed garlic cloves and the chopped carrots. Continue to cook for another 8 minutes, stirring occasionally. The garlic will mellow in flavor as it softens, and the carrots will start to tenderize, preparing them for blending.
- Incorporate Flavorings and Broth: Stir in the freshly grated ginger and apple cider vinegar, followed by the vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the carrots are very tender. This simmering time allows all the flavors to meld beautifully.
- Blend to Creaminess: Remove the pot from heat and allow the soup to cool just enough to handle safely. Carefully transfer the soup in batches to a blender and puree until perfectly smooth. If the soup is too thick for your liking, gradually add a little water or broth to achieve your desired consistency. Taste and, if you prefer a touch of sweetness, stir in the optional maple syrup.
- Serve with Garnish: Ladle the velvety soup into bowls and drizzle with a swirl of coconut milk if desired. The coconut milk adds a luscious richness and an elegant finish, making each spoonful even more comforting.
Notes
- Onion choice: Yellow onions provide a natural sweetness, but white or sweet onions can be substituted without compromising flavor.
- Ginger freshness: Freshly grated ginger is key for that bright, zesty note; avoid powdered ginger as it lacks the same punch.
- Adjusting sweetness: The maple syrup is optional but recommended if your carrots are on the less sweet side or if you prefer a slightly sweeter soup.
- Vegan and allergy-friendly: This recipe contains no dairy or nuts, making it safe for most dietary restrictions and vegan-friendly.
- Make ahead: Soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months — perfect for meal prep or quick lunches.
