1. Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for about 5 minutes, or until the onion softens and the mixture becomes fragrant. This is where the magic begins—garlic and ginger releasing their aromatic oils to form the base of the soup!

2. Add the Broth and Veggies

Next, add the vegetable broth to the pot and bring to a simmer. Add the sliced carrots and celery, allowing them to soften in the broth for about 10 minutes. The warmth of the broth will help to infuse the flavors of the garlic and ginger, creating a deep, rich taste.

3. Blend the Soup

Once the carrots and celery have softened, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be careful when blending hot liquids—let the soup cool slightly before blending to avoid splattering!

4. Add Coconut Milk and Season

After blending, return the soup to the pot (if using a blender). Stir in the coconut milk, and season with salt and pepper to taste. You can also add a little extra ginger or garlic if you want a more pronounced flavor. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.

5. Serve and Garnish

Once the soup is perfectly smooth and flavorful, serve it hot. Garnish with chopped cilantro, lime wedges, and a sprinkle of chili flakes or toasted sesame seeds for some crunch. A squeeze of fresh lime juice adds a bright contrast to the richness of the soup.