This Carrot & Ginger Soup is the perfect one-pot spring soup - Cozy and satisfying but loaded with vibrant flavours. Plus, it’s dairy-free, gluten-free, vegan and ready in just 30 minutes!
Add a generous glug of olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 4 minutes.
Add grated ginger and garlic, and sauté for 1 more minute.
Add chopped carrots, finely cubed potato and spices and sauté 1 minute. Season with a little bit of salt & pepper.
Pour the stock in, cover with a lid and bring to boil.
Reduce heat, cover partially and simmer until carrots are very tender, about 15 minutes.
Remove 1 or 2 cups of stock and set aside. Using a hand-blender or a large blender, blend the soup, whilst pouring the stock until reaching a creamy velvety texture.
Season to taste with salt and pepper, drizzle with a little bit of oil and top with extra spices if you like.
Serve with chopped parsley, sesame seeds, and toasted rustic bread if you like.