Step 1

Rinse, peel and chop the carrots to small pieces or cubes. Make sure not to chop in large chunks as these will take a longer time to cook.

Step 2

Peel onion and rinse it. Chop onion and set aside. Rinse ginger and then peel it. Chop the ginger and keep aside.

Step 3

Heat olive oil in a pan or sauce pan. Add the chopped onions.

Step 4

Stir and sauté stirring often on low to medium heat till the onions soften and turn translucent.

Step 5

Add the chopped ginger and sauté for about 10 to 15 seconds till the raw aroma of ginger goes away.

Step 6

Next add the chopped carrots. Season with salt as per taste.

Step 7

Mix and sauté the carrots for a minute.

Step 8

Add 1 cup water or vegetable stock. Stir to combine.

Step 9

Cover the pan with its lid and simmer on a low to medium-low heat till the carrots are fork tender and softened.

Step 10

In between do check when the carrots are cooking.

Step 11

Switch off the heat when the carrots are tender and softened. Place the pan on kitchen countertop and let the heat reduce or let the mixture become warm.

Step 12

Then add everything (including the liquids) in a grinder or blender jar. Add ½ cup water/veg stock or as required and grind or blend to a smooth and fine puree. Make sure there are no chunks in the puree.

Step 13

Transfer the entire pureed carrot mixture from the blender to the same pan.

Step 14

Add ½ cup more water/veg stock or as needed and mix very well.

Step 15

Keep the pan on stovetop again and heat on a low flame. For a slightly thin consistency, you can add some more water or veg stock.

Step 16

When the soup becomes warm or hot, then add ground black pepper. Mix very well.

Step 17

Pour Carrot Ginger Soup in soup bowls. Garnish with any fresh herb like parsley, coriander, chives, mint, dill leaves or thyme. Leftovers can be refrigerated for about 2 to 3 days and then warmed up before serving.