In a large pot, heat the olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook for 30–60 seconds until fragrant, stirring to avoid burning.

Cook carrots

Add the diced carrots to the pot and stir to coat with the oil and aromatics. Cook for 3–4 minutes, stirring occasionally, to begin softening and to develop flavor.

Simmer

Pour in the vegetable or chicken broth and the additional cup of water. Bring the mixture to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer, cover partially, and cook until the carrots are very tender, about 15–20 minutes.

Season

Once the carrots are tender, add the 1.5 tsp salt and 1/2 tsp black pepper. Taste the broth and adjust seasoning if needed before blending (you will re-season after blending as well).

Finishing & Garnish

Blend until smooth

Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and homogenous. Alternatively, carefully transfer soup in batches to a blender and puree, then return to the pot. Be cautious with hot liquids when using a blender (vent the lid slightly and hold down).

Adjust texture and flavor

If you prefer a thinner soup, add up to 1/2 cup more broth or water and stir. Stir in the heavy cream or coconut milk (optional) for silkiness. Add the 1 teaspoon lemon juice or rice vinegar to brighten the flavor. Taste and adjust salt and pepper to your preference.

Warm through

Heat the soup gently over low heat for 2–3 minutes to integrate flavors; do not boil if you added cream.

Serve and garnish

Ladle the soup into bowls. Sprinkle with sliced chives or cilantro and toasted sesame or pumpkin seeds if using. Add extra salt and pepper to taste. Serve hot.