Creamy Roasted Carrot Ginger Soup (Printable Version)

Sweet roasted carrots meet zesty ginger in this velvety, aromatic bowl ready in 55 minutes.

# What You Need:

→ Vegetables

01 - 1 ½ lbs carrots, peeled and cut into 1-inch pieces
02 - 1 medium yellow onion, peeled and quartered
03 - 3 garlic cloves, peeled
04 - 1-inch piece fresh ginger, peeled and sliced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup coconut milk (unsweetened)

→ Oils & Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - ½ tsp ground coriander
10 - Salt and freshly ground black pepper, to taste

→ Optional Garnishes

11 - Fresh cilantro or parsley, chopped
12 - Extra coconut milk or Greek yogurt for drizzling
13 - Toasted pumpkin seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread carrots, onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast for 25-30 minutes, until carrots are tender and starting to caramelize.
04 - Transfer roasted vegetables to a large pot. Add fresh ginger and vegetable broth. Bring to a simmer over medium heat. Cook for 10 minutes, allowing flavors to meld.
05 - Remove from heat. Using an immersion blender (or in batches in a countertop blender), puree soup until silky smooth.
06 - Stir in coconut milk and adjust seasoning with salt and pepper. Gently reheat if needed.
07 - Serve hot, garnished with fresh herbs, extra coconut milk or yogurt, and toasted seeds if desired.

# Expert Tips:

01 -
  • Roasting transforms ordinary carrots into something almost candy like, with a depth of flavor you cant get any other way
  • The ginger adds this gentle warmth that sneaks up on you, making each spoonful feel like a hug
  • It comes together faster than you'd think, but tastes like it simmered all day
02 -
  • If using a countertop blender with hot soup, remove the center cap from the lid and cover with a kitchen towel to prevent steam explosions
  • The soup will thicken as it sits, so add a splash more broth or water when reheating leftovers
  • Don't skip the roasting step, I tried making this on the stovetop once and it was noticeably less complex
03 -
  • If your ginger is particularly fibrous, grate it instead of slicing and strain the soup through a fine mesh sieve after blending
  • A squeeze of fresh lime juice right before serving brightens everything and makes the flavors pop

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