Roasted Carrot Ginger Soup (Printable)
Smooth, aromatic blend of roasted carrots and ginger with creamy coconut milk for a comforting meal.
# What You'll Need:
→ 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 (14 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
# Steps:
01 - Preheat the oven to 425°F.
02 - Toss carrots, onion, and garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a baking sheet; roast for 25 to 30 minutes, turning halfway through, until tender and caramelized.
03 - Heat remaining tablespoon olive oil in a large pot over medium heat; add ginger, cumin, and coriander and sauté for 1 to 2 minutes until fragrant.
04 - Add roasted vegetables to the pot; pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk, reserving 2 tablespoons for garnish; simmer an additional 5 minutes.
06 - Remove from heat and purée soup using an immersion blender or in batches with a standard blender until silky smooth.
07 - Stir in lime juice; taste and adjust salt as needed.
08 - Ladle soup into bowls; swirl in reserved coconut milk and garnish with fresh herbs if desired.
# Expert Tips:
01 -
- It feels fancy enough to serve at dinner but comes together in under an hour with minimal fuss.
- The roasting step transforms humble carrots into something deeply flavored that coconut milk and ginger elevate into pure comfort in a bowl.
- Once you taste how the lime juice wakes everything up at the end, you'll understand why a simple squeeze makes all the difference.
02 -
- Don't skip the roasting step thinking you'll save time—it's what transforms this from okay to absolutely worth making again.
- Always blend off the heat or the hot soup will splatter; I learned this the messy way and now I'm very cautious about it.
- If your soup comes out too thick, thin it with extra broth rather than more coconut milk, which can make it feel heavy.
03 -
- Keep the immersion blender in the pot while pureeing to avoid splatters, and work in gentle pulses rather than one long buzz.
- Make a double batch and freeze half in portions; it reheats beautifully and tastes even better the next day once flavors have settled.