Soothing Ginger-Carrot Soup

1. 1
   prep

   Prep the vegetables.

   1.Peel and roughly chop the carrots into 1-inch chunks.

   2.Peel and roughly chop the onion.

   3.Peel the ginger and finely grate it.

   4.Mince the garlic cloves.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium-low heat.

   2.Add the chopped onion and cook until soft and translucent, about 5 minutes.

   3.Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.

   TIPLow heat prevents the garlic from burning and turning bitter.
3. 3
   boil · ~20 min

   Simmer the soup.

   1.Add the chopped carrots and water to the pot.

   2.Add a pinch of salt.

   3.Bring to a boil, then reduce heat to low.

   4.Cover and simmer until carrots are very tender, about 15-20 minutes.

   TIPA fork should slide through the carrots with no resistance when they are ready.
4. 4
   mix · ~2 min

   Blend until smooth.

   1.Remove the pot from heat.

   2.Use an immersion blender to puree the soup directly in the pot until completely smooth.

   3.If using a countertop blender, work in batches and vent the lid slightly to release steam.

   TIPFor an ultra-silky texture, strain the blended soup through a fine-mesh sieve.
5. 5
   mix · ~1 min

   Season and finish.

   1.Stir in the lemon juice and black pepper.

   2.Taste and adjust salt if needed.

   3.If the soup is too thick, stir in a splash of warm water until you reach your preferred consistency.
6. 6
   serve

   Garnish and serve warm.

   1.Ladle into bowls.

   2.Top with chopped fresh coriander leaves.

   3.Drizzle with a tiny bit of olive oil if desired.

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