Carrot Ginger Soup
A smooth pureed soup built from carrots, ginger, and vegetable broth with swappable aromatics and finishing options. Finished with cream or alternative and garnished to preference.
Ingredients
Method
Peel and slice carrots into 1/2-inch rounds. Dice the onion and mince garlic and ginger.
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are very tender, 20–25 minutes.
Season with salt and black pepper to taste.
Working in batches if needed, transfer soup to a blender and puree until completely smooth, or use an immersion blender directly in the pot until desired consistency is reached.
Stir in heavy cream. Taste and adjust seasoning; add honey if needed for balance.
Ladle into bowls. Drizzle with lime juice and top with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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