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Carrot Ginger Soup Immune Boost - Bright, Comforting, and Nourishing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, sliced
  • 1 to 2 tablespoons fresh ginger, peeled and grated (adjust to taste)
  • 1 teaspoon ground turmeric or 1-inch fresh turmeric, grated (optional but recommended)
  • 2 pounds carrots, peeled and sliced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 can (13.5 oz) coconut milk or 3/4 cup plain Greek yogurt (for creaminess)
  • 1 tablespoon lemon juice or apple cider vinegar
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes or cayenne (optional)
  • Fresh herbs for garnish: cilantro, parsley, or chives (optional)
  • Pepitas, toasted nuts, or a drizzle of olive oil for topping (optional)

Method
 

  1. Sauté aromatics: Warm the oil in a large pot over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic, ginger, and turmeric; cook 1 minute until fragrant.
  2. Add carrots and broth: Add the sliced carrots and pour in the broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until carrots are very tender.
  3. Blend until smooth: Turn off the heat. Use an immersion blender to puree the soup until silky. Or carefully blend in batches in a countertop blender, then return to the pot.
  4. Add creaminess: Stir in coconut milk (or whisk in yogurt off the heat to prevent curdling). Adjust thickness with a splash of broth or water if needed.
  5. Season and brighten: Add lemon juice, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning—more ginger for zing, more salt for depth, more lemon for brightness.
  6. Serve: Ladle into bowls and top with herbs, pepitas, or a swirl of coconut milk or olive oil.