Easy Carrot Ginger Soup (one-pot meal)

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (peeled and diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Cumin (ground or toasted seeds)
• 4 large Carrots (peeled and chopped into 1‑inch pieces)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Red Chili Flakes (optional, adjust heat)
• 4 cups Vegetable Broth (low‑sodium)
• 0.25 cup Heavy Cream (optional, for richness; can substitute coconut milk)
• 1 teaspoon Apple Cider Vinegar (adds bright acidity)

Instructions

1. Prepare the vegetables

   Peel and dice the onion, mince the garlic, peel and grate the ginger, peel and chop the carrots into 1‑inch pieces.

   Time: PT10M

2. Sauté aromatics

   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and cumin; sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add carrots and ginger

   Stir in the chopped carrots and grated ginger. Season with salt, pepper, and chili flakes. Cook, stirring occasionally, for 5 minutes until the carrots start to soften.

   Time: PT5M

   Temperature: medium heat

4. Simmer the soup

   Pour in the vegetable broth, bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25 minutes, or until the carrots are completely tender.

   Time: PT25M

   Temperature: low simmer

5. Blend until smooth

   Remove the pot from heat. Using an immersion blender (or transfer to a countertop blender in batches), blend the soup until velvety smooth.

   Time: PT5M

6. Finish and serve

   Stir in the heavy cream or coconut milk, then add a teaspoon of apple cider vinegar. Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g