3 tablespoons olive oil (or substitute unsalted butter or coconut oil)

2 cloves fresh garlic, chopped

1 pound carrots, peeled and chopped into ½-inch pieces (about 6–7 large carrots)

1 cup yellow onion, peeled and chopped

1 cup celery, washed and chopped

1 teaspoon kosher salt (optional, adjust depending on stock)

1 teaspoon ground ginger (or substitute 1 tablespoon fresh, minced ginger)

2 cups vegetable stock (or chicken stock/bone broth if not vegan)

2 cups water

Freshly ground black pepper, to taste, for serving

Cook Mode Prevent your screen from going dark

Heat olive oil (or butter/coconut oil) in a large pot over medium heat.
Add chopped garlic and sauté for 1–2 minutes until fragrant.
Add carrots, onion, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
Stir in salt and ground ginger (or fresh ginger).
Pour in vegetable stock and water, bringing the mixture to a gentle boil.
Reduce heat, cover, and simmer for 20–25 minutes, until the carrots are tender.
Using an immersion blender (or a countertop blender in batches), puree the soup until smooth and creamy.
Adjust seasoning with additional salt and freshly ground black pepper to taste.
Serve warm, optionally garnished with a drizzle of olive oil, fresh herbs, or a dollop of yogurt or cream.

Adjust ginger and spices to your preferred heat level.

For a richer texture, blend with a splash of coconut milk or cream.

Serve immediately for best flavor and color, though leftovers store well.

Freeze in portions for easy future meals.