Easy Steps

In a pot, heat olive oil or butter over medium heat. Add chopped onion, grated ginger, and minced garlic. Sauté until the onion becomes translucent and aromatic.

Add the chopped carrots to the pot and sauté for a few more minutes.

Pour in enough vegetable broth or water to cover the carrots. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender.

Using an immersion blender or regular blender, puree the mixture until smooth. If using a regular blender, let the soup cool slightly before blending.

Return the pureed soup to the pot and bring it back to a simmer. If desired, stir in coconut milk for added creaminess.

Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or water if needed.

Serve the carrot ginger soup hot, garnished with chopped cilantro or parsley.