Gluten-Free Carrot Ginger Soup

Ingredients

• 6 cups certified gluten-free vegetable stock 6 cups certified gluten-free vegetable stock
• 1 pound carrots, peeled and roughly chopped 1 pound carrots, peeled and roughly chopped
• 1 inch fresh ginger, peeled and grated 1 inch fresh ginger, peeled and grated
• 1 medium yellow onion, chopped 1 medium yellow onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 1/2 tsp ground turmeric (optional, for color and warmth) 1/2 tsp ground turmeric (optional, for color and warmth)
• 1/4 cup full-fat coconut milk (optional, for creaminess) 1/4 cup full-fat coconut milk (optional, for creaminess)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until it becomes translucent and begins to soften, about 5-7 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.

2. 2

   Add the roughly chopped carrots and the optional ground turmeric to the pot. Stir everything together to coat the carrots evenly with the aromatics and oil. Cook for an additional 5 minutes, stirring occasionally, allowing the carrots to slightly soften and develop their flavor.

3. 3

   Pour in the certified gluten-free vegetable stock, ensuring it covers the vegetables. Bring the liquid to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 40-45 minutes, or until the carrots are very tender when pierced with a fork. The aroma should be wonderfully sweet and spicy.

4. 4

   Once the carrots are tender, carefully transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup. Return the blended soup to the pot if necessary.

5. 5

   Stir in the optional full-fat coconut milk for added richness and creaminess, if desired. Season the soup generously with salt and black pepper to taste, adjusting as needed. Gently reheat the soup over low heat for about 5-10 minutes, ensuring it is warmed through but not boiling. Serve hot, garnished with fresh herbs or a swirl of coconut milk if you like.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.