Creamy Roasted Carrot Ginger Soup (Printable version)

A luscious blend of roasted carrots and fresh ginger, simmered with coconut milk for a silky, warming bowl.

# 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 -
  • The roasting step transforms ordinary carrots into something deeply sweet and complex
  • It comes together in under an hour but tastes like it simmered all day
  • Perfect for make ahead lunches because the flavors actually get better overnight
02 -
  • An immersion blender saves so much time and dishes compared to transferring hot soup to a regular blender
  • If you want it even smoother, pass the blended soup through a fine mesh sieve
  • The soup thickens as it cools, so you may want to thin it with a splash more broth or water when reheating leftovers
03 -
  • Roast your vegetables a day ahead and keep them in the refrigerator until you are ready to make the soup
  • If your ginger is stubborn to peel, try scraping it with the edge of a spoon instead of a vegetable peeler
  • Warm your bowls before serving to keep the soup hot longer at the table

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