Gluten-Free Carrot Ginger Soup

Ingredients

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• 4 cups gluten-free vegetable stock Shop
• 1 pound carrots, peeled and roughly chopped
• 1 inch fresh ginger, peeled and grated
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground turmeric (optional, for color and warmth) Shop
• 1/4 cup full-fat coconut milk (optional, for creaminess) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until it becomes translucent and begins to soften, about 5-7 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.
2. 2 Add the roughly chopped carrots and the optional ground turmeric to the pot. Stir everything together to coat the carrots evenly with the aromatics and oil. Cook for an additional 5 minutes, stirring occasionally, allowing the carrots to slightly soften and develop their flavor.
3. 3 Pour in the gluten-free vegetable stock, ensuring it covers the vegetables. Bring the liquid to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 40-45 minutes, or until the carrots are very tender when pierced with a fork. The aroma should be wonderfully sweet and spicy.
4. 4 Once the carrots are tender, carefully transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup. Return the blended soup to the pot if necessary.
5. 5 Stir in the optional full-fat coconut milk for added richness and creaminess, if desired. Season the soup generously with salt and black pepper to taste, adjusting as needed. Gently reheat the soup over low heat for about 5-10 minutes, ensuring it is warmed through but not boiling. Serve hot, garnished with fresh herbs or a swirl of coconut milk if you like.

Tips & Notes

• Ginger's bite fades over a 40-minute simmer. For more heat, grate a little extra fresh ginger into the soup after blending.
• Peel the ginger with the edge of a spoon and grate it on a fine grater so it melts into the soup instead of leaving fibers.
• The soup freezes well for up to 3 months. Freeze it before adding the coconut milk and stir that in as you reheat.

Common questions