Roasted Carrot Ginger Soup

I discovered this soup on a gray afternoon when my farmer's market haul of carrots seemed almost too abundant. One bag held these slim, sweet ones with dirt still clinging to them, and I found myself roasting them on a whim with ginger I'd been meaning to use. The kitchen filled with this honeyed, spiced warmth that made the whole day feel lighter.

I made this for my neighbor last winter when she'd been under the weather, and watching her face light up at that first spoonful reminded me how soup is really just comfort in a bowl. She asked for the recipe that night, which I took as the highest compliment.

Ingredients

• Carrots (900 g / 2 lbs, in 2 cm chunks): Roasting concentrates their natural sugars into something almost marmalade-like; don't skip the caramelization step or you'll lose that depth.
• Yellow onion (1 medium, chopped): Acts as an invisible sweetness amplifier and rounds out the ginger's sharp edges beautifully.
• Garlic (2 cloves): Just enough to whisper in the background without overpowering the delicate carrot flavor.
• Fresh ginger (1 tablespoon, peeled and sliced): The soul of this soup; use fresh ginger, never powdered, and don't be timid with it.
• Olive oil (2 tablespoons total): One portion for roasting, one for blooming the spices—both matter.
• Vegetable broth (800 ml / 3 1/4 cups): Choose a good one you'd actually drink; it becomes the backbone here.
• Coconut milk (400 ml / 1 can, full-fat): Full-fat is non-negotiable; lite versions turn watery and sad.
• Ground cumin (1 teaspoon): Adds an earthy warmth that makes people ask what the secret ingredient is.
• Ground coriander (1/2 teaspoon): The unsung hero that lifts everything and keeps it from feeling heavy.
• Black pepper (1/4 teaspoon): A gentle backdrop, nothing more.
• Salt (1 teaspoon, more to taste): Always taste before serving; salt is how you make a good soup sing.
• Lime juice (from 1 lime): The final brightness that wakes everything up and ties it all together.

Instructions

Heat your oven and prep:

Set the oven to 220°C (425°F) and line a baking sheet with parchment if you like easy cleanup. Preheat while you chop.

Toss and roast the vegetables:

Toss the carrot chunks, onion, and garlic with a tablespoon of olive oil, half a teaspoon of salt, and some black pepper on the sheet. Roast for 25 to 30 minutes, giving everything a gentle stir halfway through so the edges catch that golden, caramelized color. You'll smell when it's close to done—that sweet, almost nutty aroma.

Bloom the spices:

While the vegetables roast, heat the second tablespoon of oil in a large pot over medium heat and add the sliced ginger, cumin, and coriander. Let them sizzle together for a minute or two until the kitchen smells like a warm spice cabinet.

Combine and simmer:

Scrape the roasted vegetables into the pot with the fragrant oil and spices, then pour in the vegetable broth. Bring it to a gentle boil, then lower the heat and let it bubble softly for about 10 minutes. This gives everything time to get to know each other.

Add the coconut milk:

Stir in the coconut milk (set aside 2 tablespoons for a pretty swirl on top if you want), then let everything simmer together for another 5 minutes. Don't rush this step; the flavors need those minutes to meld.

Blend until silky:

Remove the pot from heat and use an immersion blender to purée the soup until it's completely smooth and velvety. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend, and return to the pot.

Finish and taste:

Stir in the lime juice and taste the soup. Add more salt if it needs it; lime juice will brighten everything and help the flavors pop.

Serve with style:

Ladle the soup into bowls and drizzle a little of that reserved coconut milk over the top in a swirl. Fresh cilantro or a sprinkle of toasted pumpkin seeds make it feel restaurant-worthy.

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There's something almost meditative about watching a pot of golden vegetables transform into something silky and luxurious. It's the kind of cooking that doesn't demand much of you, but rewards your patience completely.

A Soup for Every Mood

This soup slides seamlessly between occasions—it's humble enough for a quiet Tuesday lunch, elegant enough to serve before a dinner party, and restorative enough to reach for when you need comfort. I've made it in a rush and I've made it slowly, and somehow it works both ways, though the slow version always tastes a little kinder.

Building Flavor Without Heaviness

The genius of this soup is that coconut milk gives you richness and creaminess without the density of dairy cream. The spices—cumin and coriander especially—add complexity without heat or weight. It's an exercise in how restraint and the right choices make a dish feel abundant.

Ways to Make It Your Own

Once you've made it once, you'll start finding your own small changes. Some versions ask for red pepper flakes stirred in for a gentle heat, or a splash of coconut milk swapped for broth to make it lighter. The foundation is strong enough to welcome your fingerprints.

• Finish with toasted pumpkin seeds or crispy chickpeas for a textural contrast that breaks up the velvety smoothness.
• Serve alongside crusty bread or rice to turn it into something more substantial.
• Pair it with a crisp white wine like Sauvignon Blanc if you're feeling a little fancy.

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This soup has quietly become one of those recipes I return to without thinking, the kind that never disappoints. There's real comfort in knowing you can make something this good whenever you need it.

Recipe FAQs

→ What is the best way to roast the carrots?

Toss carrots with olive oil, salt, and pepper, then roast at 220°C (425°F) for 25-30 minutes until tender and caramelized.

→ Can I use fresh ginger instead of ground ginger?

Yes, fresh ginger provides a brighter, zestier flavor and is sautéed early to release its aroma.

→ How do you achieve the creamy texture?

The addition of full-fat coconut milk creates a smooth and velvety consistency when blended.

→ What spices enhance the flavor of this soup?

Cumin and coriander complement the sweetness of carrots and the zest of ginger, adding warmth and complexity.

→ Is there a recommended garnish to add?

Fresh herbs like cilantro, toasted pumpkin seeds, or a drizzle of extra coconut milk add color and texture.

→ Can this soup be prepared ahead of time?

Yes, it tastes great reheated and can be stored refrigerated for up to 3 days.