Roasted Carrot Ginger Soup (Printable)

A velvety blend of roasted carrots, ginger, and coconut milk offering rich, warming flavors perfect for any season.

# What You'll Need:

→ Vegetables

01 - 2.2 pounds carrots, peeled and chopped
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, peeled
04 - 1 tablespoon fresh ginger, peeled and minced

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper

→ Liquids

10 - 3 1/4 cups vegetable broth
11 - 1 can (14 oz) full-fat coconut milk

→ Garnish

12 - Chopped fresh cilantro (optional)
13 - Toasted pumpkin seeds (optional)
14 - A swirl of coconut milk (optional)

# Steps:

01 - Set the oven temperature to 400°F and allow it to heat fully.
02 - Place carrots, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with cumin, coriander, salt, and black pepper. Toss thoroughly to coat evenly.
03 - Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until carrots are tender and lightly caramelized.
04 - Transfer roasted vegetables into a large pot. Add minced ginger and vegetable broth. Heat over medium, bringing to a gentle simmer for 10 minutes to meld flavors.
05 - Remove pot from heat. Using an immersion blender or in batches in a countertop blender, blend the mixture until smooth and creamy.
06 - Stir in full-fat coconut milk gently over low heat without boiling. Season with additional salt and pepper to taste.
07 - Ladle soup into bowls and garnish with chopped cilantro, toasted pumpkin seeds, and a swirl of coconut milk if desired.

# Expert Tips:

01 -
  • The roasting step transforms ordinary carrots into something sweet and complex without any added sugar.
  • Its creamy and comforting without a drop of dairy, so everyone at the table can enjoy it.
  • The ginger adds just enough warmth to wake up your senses without overwhelming the natural sweetness.
  • It reheats beautifully and tastes even better the next day when the flavors have mingled overnight.
02 -
  • Do not rush the roasting step because that caramelization is where all the deep, sweet flavor comes from.
  • If you blend hot soup in a countertop blender, leave the lid slightly vented and cover with a towel to avoid pressure buildup.
  • Full fat coconut milk is essential for creaminess, light versions will make the soup taste watery and flat.
03 -
  • Roast the vegetables on the top rack of your oven for even more caramelization and color.
  • Toast your pumpkin seeds in a dry skillet with a pinch of salt before garnishing for extra crunch and flavor.
  • If you love ginger, grate a little fresh ginger over each bowl just before serving for a bright, spicy kick.

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