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Simple Carrot Ginger Soup

A delightful and nourishing blend of vibrant carrots and zesty ginger, perfect for chilly evenings or a comforting meal.
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Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings: 4 servings
Course: Soup, Starter
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra-virgin olive oil A rich, fruity oil that provides the base for our soup.
  • 1 cup chopped yellow onion Adds sweetness and depth.
  • 3 cloves garlic Smashed, offers warm, savory essence.
  • 2 1/2 cups chopped carrots The star of our soup.
  • 1 tablespoon coarsely chopped fresh ginger Infuses a warming spice.
  • 1 tablespoon apple cider vinegar or freshly squeezed orange juice Provides tangy brightness.
  • 3 to 4 cups vegetable broth Comforting base for the soup.
Garnishes
  • Carrot Top Pesto Fresh topping that adds color and flavor contrast.
  • Coconut milk Optional, enhances the soup’s luxurious mouthfeel.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onions with a pinch of salt and pepper. Cook until softened, about 8 minutes.
  2. Add smashed garlic cloves and chopped carrots to the pot, cooking for an additional 8 minutes while stirring until the carrots start to soften.
  3. Stir in coarsely chopped ginger, then add apple cider vinegar. Pour in 3 cups of vegetable broth, bring to a simmer, and cook until the carrots are completely tender, about 30 minutes.
  4. Let the soup cool slightly, then carefully transfer to a blender and blend until smooth. Add more broth for desired consistency.
  5. Ladle the soup into bowls, serving alongside Carrot Top Pesto and drizzling with coconut milk if desired.

Notes

Consider adding nutmeg or red pepper flakes for extra warmth. Chop the vegetables ahead of time for quicker cooking.