📖 Instructions

1. Get Started: Roughly chop the carrots, onion, and ginger. No need to be perfect here—everything's going into the blender later!
2. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Throw in the garlic and ginger; cook for another minute until fragrant. Oh, that smell!
3. Add Carrots and Broth: Toss in the chopped carrots and stir them around for a minute. Pour in the vegetable broth, making sure the carrots are fully submerged. Add a pinch of salt and pepper.
4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender enough to poke easily with a fork. Keep a close eye!
5. Blend: Carefully transfer the soup to a regular blender in batches (or use an immersion blender directly in the pot) and blend until completely smooth. If using a regular blender, be cautious as hot liquids can create pressure. Vent the lid slightly to allow steam to escape.
6. Season and Serve: Taste the soup and adjust seasoning as needed. Add more salt, pepper, or even a dash of cayenne pepper if you want a little kick. Serve hot, garnished with a swirl of coconut milk, a sprinkle of fresh cilantro, or a dollop of Greek yogurt. Maybe add a few toasted croutons? Why not?
7. Clean Up: Do a quick clean, relax, and enjoy your soup!