Roasted Carrot Ginger Soup

I found this recipe on a chilly October evening when the farmers market was overflowing with carrots and I had no idea what to do with them. The ginger was an impulse buy, the coconut milk a leftover can from another experiment. What came out of that pot surprised me so much I called my neighbor over to taste it.

The first time I made this for friends, I worried it was too simple. But when I ladled it into bowls and drizzled that coconut milk on top, the table went quiet. Someone said it tasted like autumn in a spoon, and I have never forgotten that.

Ingredients

• Carrots: Use the freshest you can find because roasting concentrates their natural sugars and any bitterness will come through just as strongly.
• Yellow onion: It caramelizes beautifully in the oven and adds a mellow sweetness that balances the ginger.
• Garlic: Roasting whole cloves makes them soft and nutty instead of sharp, so do not skip this step.
• Fresh ginger: The fresh root has a brightness that ground ginger cannot replicate, and a little goes a long way.
• Olive oil: It helps the vegetables roast evenly and develop those golden edges that add depth to the soup.
• Cumin and coriander: These warm spices make the soup feel cozy without tasting heavy or overly spiced.
• Vegetable broth: Homemade is wonderful, but a good quality store bought works perfectly as long as it is not too salty.
• Coconut milk: Full fat gives you that silky texture and rich flavor, light versions will leave the soup feeling thin.
• Cilantro, pumpkin seeds, extra coconut milk: These garnishes are optional but they turn a simple bowl into something that feels special.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and let it heat fully while you chop the vegetables. A hot oven is key to getting those caramelized edges.

Season and Roast:

Spread the carrots, onion, and garlic on a baking sheet, drizzle with olive oil, and toss with cumin, coriander, salt, and pepper until everything glistens. Roast for 25 to 30 minutes, stirring halfway so nothing burns, until the carrots are tender and the edges are golden.

Simmer with Ginger:

Move the roasted vegetables into a large pot, add the minced ginger and vegetable broth, and bring it to a gentle simmer over medium heat. Let it bubble quietly for 10 minutes so the ginger infuses into every spoonful.

Blend Until Silky:

Take the pot off the heat and blend everything until completely smooth, either with an immersion blender right in the pot or in batches in a countertop blender. The soup should be velvety and seamless.

Stir in Coconut Milk:

Pour in the coconut milk and warm it gently over low heat, stirring occasionally, but do not let it boil or the texture will break. Taste and adjust the salt and pepper until it feels just right.

Serve and Garnish:

Ladle the soup into bowls and finish with a handful of cilantro, a sprinkle of toasted pumpkin seeds, and a swirl of coconut milk if you want it to look as good as it tastes.

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I once brought this soup to a potluck in a big thermos, and by the time I got there it had thickened into something almost stew like. Everyone still loved it, and I learned that this recipe is forgiving in the best way.

How to Store and Reheat

This soup keeps in the fridge for up to five days in an airtight container, and the flavors deepen as it sits. Reheat it gently on the stovetop over low heat, stirring often, and add a splash of broth or water if it has thickened too much. It also freezes beautifully for up to three months, just thaw it overnight in the fridge before reheating.

Flavor Variations to Try

I have swapped half the carrots for sweet potatoes and the result was earthier and just as delicious. A pinch of cayenne or smoked paprika before roasting adds a gentle heat that surprises people in the best way. You can also finish each bowl with a squeeze of lime juice for brightness, or stir in a spoonful of tahini for extra creaminess and a hint of nuttiness.

Serving Suggestions

This soup is perfect on its own, but I love serving it with warm crusty bread for dipping or alongside a simple green salad dressed with lemon and olive oil. For a heartier meal, ladle it over a scoop of steamed rice or quinoa.

• Pair it with a grilled cheese sandwich made with sourdough for a cozy lunch.
• Serve it as a starter before roasted chicken or a grain bowl dinner.
• Pack it in a thermos for a warming lunch on cold days.

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This soup has become my answer to gray days, unexpected guests, and the need for something that feels like a hug in a bowl. I hope it does the same for you.

Recipe FAQs

→ What type of carrots work best for this soup?

Fresh, firm carrots peeled and cut into chunks are ideal to ensure even roasting and a naturally sweet flavor.

→ Can I use fresh ginger instead of ground ginger?

Yes, fresh minced ginger gives a bright, zesty aroma that complements the roasted vegetables exceptionally well.

→ Is coconut milk necessary for this dish?

Coconut milk adds a creamy texture and subtle sweetness that balances the earthiness of the roasted carrots and spices.

→ How do the spices affect the overall flavor?

Ground cumin and coriander infuse a warm, slightly nutty note that enhances the soup's depth without overpowering the main ingredients.

→ Can this soup be prepared ahead of time?

Yes, it can be made in advance and gently reheated, which often enriches the flavor as the ingredients meld together.