When the weather cools down, there’s nothing better than a bowl of homemade soup. This carrot-ginger soup is light yet comforting, with a silky texture and a burst of ginger that adds warmth to every bite. It’s healthy, simple to make, and pairs beautifully with a crusty piece of bread for dipping.

Ingredients:

• 1 tablespoon olive oil or coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1 tablespoon fresh lemon or orange juice
• Salt and black pepper, to taste
• Optional garnish: fresh parsley, a swirl of coconut milk, or pumpkin seeds

Instructions:

1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it softens and turns translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

2. Add the Carrots:
Add the chopped carrots and stir to coat them with the aromatic mixture.

3. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Lower the heat, cover, and simmer for 20-25 minutes, or until the carrots are tender when pierced with a fork.

4. Blend Until Smooth:
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.

5. Brighten with Citrus:
Stir in the lemon or orange juice to add brightness and balance the sweetness of the carrots. Season with salt and black pepper to taste.

6. Serve and Garnish:
Ladle the soup into bowls and garnish with a swirl of coconut milk, a sprinkle of fresh parsley, or a few toasted pumpkin seeds for added texture.

Why You’ll Love It:

This carrot-ginger soup is packed with antioxidants, vitamins, and just the right amount of spice from the ginger. It’s perfect for meal-prepping or enjoying fresh out of the pot on a chilly evening.

Give it a try—you’ll be amazed at how something so simple can taste so good!