Warm Ginger Aromatic Soup (Printable Version)

Comforting ginger and coconut milk soup with aromatic spices and fresh vegetables, ideal for cooler days.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and sliced
05 - 1 large potato, peeled and diced
06 - 2 tablespoons fresh ginger, peeled and grated

→ Liquids

07 - 4 cups vegetable broth (gluten-free if required)
08 - 1 cup unsweetened coconut milk

→ Seasonings

09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon salt, or to taste
12 - 1 tablespoon soy sauce or tamari (gluten-free if needed)
13 - Juice of ½ lemon

→ Garnish (optional)

14 - Fresh cilantro or parsley, chopped
15 - Thinly sliced green onion
16 - Chili flakes

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic, sliced carrots, and diced potato. Continue cooking, stirring occasionally, for 3 to 4 minutes.
03 - Stir in grated ginger, ground turmeric, black pepper, and salt. Sauté for 1 minute until aromatic.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 to 18 minutes or until vegetables are tender.
05 - Stir in coconut milk and soy sauce or tamari. Heat through for 2 to 3 minutes.
06 - Remove from heat and blend soup using an immersion blender until smooth, or transfer in batches to a countertop blender.
07 - Stir in lemon juice, adjust seasoning if necessary, ladle into bowls, and garnish with cilantro, green onion, and chili flakes as desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for those days when you need something nourishing without the fuss.
  • The ginger hits differently when it's fresh and grated, giving you that tingly, soothing sensation that over-the-counter remedies can't quite match.
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without having to scramble for substitutions.
02 -
  • Don't skip the one-minute sauté of ginger with the spices before adding the broth—it wakes up the oils and makes the flavor exponentially better.
  • If you're using a countertop blender, be careful with hot soup; let it cool slightly or blend in batches to avoid disasters.
  • The potato does the heavy lifting here in creating creaminess, so don't skip it thinking you can just use more broth instead.
03 -
  • Grate your ginger on a microplane rather than a box grater for a finer texture that distributes more evenly throughout the soup.
  • Keep the pot at a simmer rather than a rolling boil—a gentle cook preserves the delicate flavors you're building.

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