Easy Carrot Ginger Soup — Immunity Booster Bowl

The mise en place.

• ▢5 medium carrots, peeled and chopped
• ▢1 medium onion, chopped
• ▢2 inches fresh ginger, peeled and chopped
• ▢2 cloves garlic, minced
• ▢4 cups vegetable stock
• ▢1 tsp olive oil
• ▢1/2 tsp ground coriander
• ▢1/4 tsp ground cumin
• ▢Salt and pepper to taste
• ▢1 tbsp lemon juice
• ▢Fresh coriander or parsley for garnish
• ▢Optional: 2 tbsp coconut milk for creaminess

Step, by step.

1. 1

   Heat olive oil in a pot. Sauté onion and garlic until soft (3-4 min).

2. 2

   Add ginger and sauté for 30 seconds.

3. 3

   Add carrots, ground coriander, and cumin. Stir for 2 minutes.

4. 4

   Pour in vegetable stock. Bring to a boil, then simmer for 20 minutes until carrots are very tender.

5. 5

   Use an immersion blender (or transfer to a blender in batches) to blend until smooth.

6. 6

   Season with salt and pepper. Stir in lemon juice.

7. 7

   If using, swirl in coconut milk for richness.

8. 8

   Garnish with fresh coriander or parsley. Serve hot.