– Olive oil or butter (or both) – Onions – Carrots – Potatoes (or cauliflower) – Fresh garlic and ginger – Water or broth – Orange zest (optional, yes, but recommended)
Remove from heat and grab your best blender or immersion blender. Working in batches, fill your blender approximately half full with the carrot and ginger mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
Over low heat, season the pureed soup with additional salt and pepper, to taste. Stir often to prevent the soup from burning. When ready to serve, garnish with fresh chopped cilantro, black sesame seeds, or coconut cream, if desired.
Carrot soup is fantastic with a side of carbs. Sometimes I’ll make homemade croutons, but toasted buttered bread is a family favorite. Great for dunking into the thick and hearty soup, it’s well worth a slice or two. For some veggies, try serving with a simple tomato salad or roasted Brussels sprouts.