Carrot Ginger Soup - Cinnamon Glow

# Components:

→ 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 - 1/2 teaspoon freshly ground black pepper

11 - Juice of 1/2 lemon

12 - Fresh coriander or parsley, chopped

13 - Coconut cream or yogurt, optional

# Method:

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; cook while stirring frequently for 1 minute until fragrant.

03 - Stir in sliced carrots and diced potato. Cook for 3 to 4 minutes, stirring occasionally.

04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until carrots and potato are tender.

05 - Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.

06 - Add water to adjust consistency as desired. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning accordingly.

07 - Ladle into bowls and garnish with fresh coriander or parsley. Drizzle with coconut cream or yogurt if desired.

# Expert Advice:

01 -

It comes together in under an hour and tastes like you spent all day on it.
The ginger hum cuts through the sweetness of carrots in a way that feels both comforting and surprising.
Naturally vegan and gluten-free, so it works for nearly everyone at the table.

02 -

Don't rush the blending—the longer you blend, the silkier it becomes, and that texture is half the magic.
The lemon at the end isn't optional; it's what makes you taste the ginger properly instead of just the sweetness.

03 -