Roasted Carrot Ginger Soup (Printable)

A creamy blend of roasted carrots, ginger, and coconut milk for a comforting, dairy-free delight.

# What's Needed:

→ Vegetables

01 - 2.2 lbs carrots, peeled and cut into chunks
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, peeled
04 - 1 tbsp fresh ginger, peeled and minced

→ Seasonings

05 - 2 tbsp olive oil
06 - 1 tsp ground cumin
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt, plus additional to taste
09 - 1/4 tsp black pepper

→ Liquids

10 - 3 1/4 cups vegetable broth
11 - 1 can (13.5 fl oz) full-fat coconut milk

→ Garnish (optional)

12 - Chopped fresh cilantro
13 - Toasted pumpkin seeds
14 - A swirl of coconut milk

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting vegetables.
02 - Arrange carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast in the oven for 25 to 30 minutes until carrots are tender and caramelized, stirring once halfway through.
04 - Transfer roasted vegetables to a large pot. Add minced ginger and vegetable broth. Bring to a gentle simmer over medium heat and cook for 10 minutes.
05 - Remove pot from heat. Blend the mixture until smooth using an immersion blender or by processing in batches in a countertop blender.
06 - Stir in the coconut milk and warm the soup over low heat without boiling. Adjust seasoning with salt and pepper as desired.
07 - Ladle soup into bowls and garnish with chopped cilantro, toasted pumpkin seeds, and a swirl of coconut milk, if preferred.

# Tips for Success:

01 -
  • It tastes expensive and fancy but costs almost nothing to make with everyday vegetables.
  • The roasting step brings out a natural sweetness in the carrots that you just cant get from boiling them.
  • Its creamy and comforting without any dairy, so everyone at the table can enjoy it.
  • Leftovers actually taste better the next day once all the flavors have had time to settle in together.
02 -
  • Don't skip the roasting step because boiled carrots will give you a flat, one-note soup instead of that sweet caramelized depth.
  • Let the soup cool slightly before blending or the steam pressure can blow the lid off your blender and spray hot soup everywhere.
  • Stir the coconut milk well before adding it because the cream separates in the can and you want it fully mixed in.
03 -
  • Roast the carrots until they have some dark, caramelized spots because that's where all the sweetness and flavor hide.
  • If your soup tastes a little flat, add a squeeze of fresh lime juice at the end to brighten everything up instantly.
  • Use the highest quality coconut milk you can find because it makes a noticeable difference in how creamy and luxurious the final soup feels.

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