📖 Instructions

1. First things first, let's prep the carrots and ginger. Peel about 1 pound of carrots – I usually buy pre-cut ones to save time. Honestly, who has time for peeling these days? Finely chop them. Then, peel and finely grate about 2 inches of fresh ginger. If you're a ginger fiend like me, feel free to go a bit heavier on the ginger. Just remember, less is more if you're not a huge fan.
2. Next up: Get that blender going! Combine the chopped carrots and grated ginger with about 4 cups of vegetable broth (or water if you prefer). Add a pinch of salt – or, if you're feeling fancy, a tiny pinch of sea salt for that extra bit of flavor. Blend until completely smooth, scraping down the sides as needed. Trust me on this, fully smooth is the way to go!
3. Now, here comes the magic: Pour the blended mixture into a large pot. Add a touch of honey or maple syrup, about 1-2 tablespoons should do the trick. Now this is where you taste and adjust to your liking. Sometimes I add more, sometimes not. It depends on the day, haha. Then gently heat the soup over medium-low heat, but don't let it come to a boil. We don't want to overcook this beauty!
4. Once it’s heated through, turn off the heat. Strain the soup through a fine-mesh sieve or cheesecloth to remove any lingering carrot fibers. If you’re super lazy like me, a quick and rough strain will do the job. Nobody's judging your soup-making skills here, right? Then, let the soup cool completely before chilling it in the refrigerator for at least 2 hours. The longer it chills, the more intense the flavors get!
5. Finally, for the big reveal: Once it's properly chilled, pour your gorgeous chilled carrot and ginger soup into bowls. Now get creative with the garnishes! A sprinkle of fresh cilantro, a tiny julienne of ginger, or even a swirl of cream (or coconut cream for a vegan twist). Enjoy your work of art!