Carrot & Ginger Recipe

Prepare vegetables

Peel and roughly chop the carrots into 1-inch pieces so they cook evenly. Dice the onion. Peel and grate the ginger (use the small holes of a grater or a microplane) and mince the garlic. Measure spices and liquids so everything is ready.

Sweat aromatics

In a large heavy-bottomed pot, melt the butter (or heat oil) over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add the grated ginger and minced garlic and cook for 1–2 minutes more until fragrant, taking care not to brown the garlic.

Toast spices

Add the ground coriander and ground cumin to the pot and stir for 30–45 seconds to bloom the spices and release their aroma.

Add carrots and liquids

Add the chopped carrots to the pot and stir to coat with the aromatics and spices. Pour in the vegetable broth and the 250 ml water. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and simmer until the carrots are very tender when pierced with a fork, about 20–25 minutes (depending on carrot size).

Finish and blend

Once carrots are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and puree, returning it to the pot. Stir in the fresh orange juice, salt, and black pepper. Taste and adjust seasoning.

Add cream (optional)

If using, stir in the heavy cream or coconut milk for added richness and warm gently for 2–3 minutes; do not boil. If the soup is too thick, add up to another 125 ml water or broth to reach your preferred consistency.

Serve

Ladle the soup into bowls. Drizzle each serving with a little olive oil, sprinkle chopped cilantro or parsley, and scatter toasted pumpkin seeds or croutons if using. Finish with a light grind of black pepper.

Storage

Cool leftover soup to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.