Creamy Roasted Carrot Ginger Soup

The first time I made this soup, it was because I had too many carrots from my CSA box and zero inspiration. Something about roasting them with ginger just felt right, and when that aroma filled my kitchen, I knew I was onto something special. Now it is the soup I make when I need something that feels like a warm hug but still looks impressive enough for dinner guests.

Last winter, my neighbor stopped by while I had a batch simmering on the stove. She stayed for lunch and proceeded to ask for the recipe three times that week. There is something about the combination of roasted sweetness and gingery warmth that makes people feel taken care of, like you went to extraordinary effort when really you just let the oven do most of the work.

Ingredients

• Carrots: Choose firm, bright orange carrots without any give when you squeeze them
• Onion and garlic: They will sweeten as they roast, creating a depth you cannot get from raw aromatics
• Fresh ginger: Peel it with a spoon to get into all the nooks without wasting any of the good stuff
• Coconut milk: Use full fat for the creamiest results and do not shake the can before opening
• Vegetable broth: A good quality broth makes a difference since it is the main liquid
• Cumin and coriander: Toast them briefly in a dry pan before adding to the vegetables if you want to amplify their flavor

Instructions

Roast the vegetables:

Spread your carrots, onion quarters, and garlic cloves on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with those warm spices, salt and pepper. Use your hands to toss everything together until the vegetables are evenly coated, then arrange them in a single layer so they roast rather than steam.

Let them caramelize:

Roast at 425°F for about 25 to 30 minutes. You want the carrots to be completely tender and starting to turn golden brown in spots. Those browned bits are where all the concentrated flavor lives, so do not rush this step.

Simmer with ginger:

Transfer everything from your baking sheet into a large pot. Add the sliced fresh ginger and pour in the vegetable broth. Bring it to a gentle simmer and let it cook for about 10 minutes. This brief simmer lets the ginger infuse the base and allows all those roasted flavors to get to know each other.

Blend until silky:

Remove the pot from heat. Use an immersion blender right in the pot, or work in batches with a countertop blender. Puree until completely smooth with no visible texture remaining. If you are using a regular blender, be careful with hot liquids and remove the center cap to let steam escape.

Add the creaminess:

Stir in the coconut milk and taste the soup. Add more salt or pepper if it needs a little something. Gently reheat just until warm, being careful not to let it come to a boil once the coconut milk is added.

Serve with love:

Ladle into bowls and add whatever garnishes speak to you. A swirl of extra coconut milk, some chopped fresh herbs, or toasted pumpkin seeds make it feel like something you would order at a restaurant.

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This recipe has become my go to when friends are feeling under the weather or just need a pick me up. Something about that ginger and coconut combination feels restorative, like it is doing more than just filling your belly.

Make It Your Own

I love adding a pinch of smoked paprika or red pepper flakes when I want a subtle kick. The heat plays so nicely against the sweet roasted carrots and creamy coconut. Sometimes I throw in a small sweet potato with the carrots for even more depth.

Serving Suggestions

Crusty bread is non negotiable in my house when this soup is on the menu. A green salad with a bright vinaigrette cuts through the richness perfectly. For a more substantial meal, I have served it alongside grilled cheese sandwiches made with sharp cheddar.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to five days. In fact, I think it tastes better on day two or three once the flavors have had time to really develop. It also freezes well for those nights when cooking feels impossible.

• Cool completely before transferring to airtight containers
• Leave about an inch of space at the top if freezing as liquids expand
• Reheat gently over low heat, stirring occasionally and adding liquid as needed

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There is something profoundly satisfying about turning humble ingredients into something that feels luxurious. This soup proves that comfort food does not have to be complicated.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or coconut milk if needed to thin.

→ Is this soup freezer-friendly?

Yes, it freezes exceptionally well. Cool completely before transferring to freezer-safe containers. Leave about an inch of space at the top as liquids expand when frozen. Keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for coconut milk?

Heavy cream works beautifully for a dairy version. For a lighter option, use half-and-half or whole milk. Cashew cream or almond milk create a nutty alternative, though the texture will be slightly less rich.

→ How do I get the smoothest texture?

Roasting vegetables until fully tender is key—soft vegetables blend more easily. An immersion blender works well, but a high-speed countertop blender produces the silkiest results. Blend in batches if using a standard blender, and never fill past the halfway mark when blending hot liquids.

→ Can I adjust the ginger intensity?

Certainly. Start with 1 inch of fresh ginger as written. For a milder version, reduce to ½ inch. If you love that bright ginger kick, increase to 1½ inches. Add ginger during the simmering stage rather than roasting for a more pronounced flavor.