Roasted Carrot Ginger Soup (Printable)
Smooth blend of roasted carrots, ginger, and creamy coconut milk in a cozy savory dish.
# What's Needed:
→ Vegetables
01 - 2 lbs carrots, peeled and cut into 3/4 inch chunks
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 tablespoon fresh ginger, peeled and sliced
→ Oils & Liquids
05 - 2 tablespoons olive oil
06 - 3 1/4 cups vegetable broth
07 - 1 can (about 13.5 fl oz) full-fat coconut milk, plus extra for drizzling
→ Seasonings
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon ground black pepper
11 - 1 teaspoon salt, plus more to taste
12 - Juice of 1 lime
# How to Make It:
01 - Set oven temperature to 425°F.
02 - Combine carrots, onion, garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until carrots are tender and caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add ginger, ground cumin, and ground coriander; sauté for 1 to 2 minutes until aromatic.
04 - Add roasted vegetables to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk, reserving 2 tablespoons for garnish if desired. Simmer an additional 5 minutes.
06 - Remove from heat and purée soup using an immersion blender or in batches with a standard blender until smooth and silky.
07 - Stir in lime juice. Adjust salt to taste.
08 - Ladle soup into bowls, drizzle reserved coconut milk on top, and garnish with fresh herbs such as cilantro if desired.
# Tips for Success:
01 -
- The roasting brings out a hidden caramel sweetness in carrots that makes you wonder why you don't do this every time.
- It's impossibly creamy without any cream, just coconut milk doing the heavy lifting with grace.
- Ready in under an hour, yet feels like you've been tending something special.
02 -
- Don't skip the roasting step thinking you can just boil everything; the caramelization is where all the magic happens and what separates this from basic carrot soup.
- If your soup seems too thick after blending, thin it gently with extra broth, never water—water dilutes the flavor.
- Taste before adding all the salt; you might need less than you think because coconut milk carries salt's impact differently.
03 -
- For extra depth, reserve a few roasted carrot and onion pieces before blending to scatter on top for texture and visual warmth.
- Make it ahead and freeze it in portions; it keeps beautifully for up to three months and tastes just as good reheated gently on the stove.