Roasted Carrot Ginger Soup

I was pulling together dinner one chilly October evening when I realized I had a bag of carrots about to turn and half a can of coconut milk in the fridge. What started as a rescue mission turned into one of my favorite soups. The sweetness of roasted carrots meeting warm ginger and silky coconut milk felt like stumbling onto something I should have been making all along.

The first time I made this for friends, someone asked if Id added cream. When I told them it was just coconut milk and roasted vegetables, they went quiet for a second, then asked for the recipe. That moment reminded me that the best dishes dont need to be complicated, they just need to taste like you cared enough to let the ingredients shine.

Ingredients

• Carrots: The star here, roasting them instead of boiling transforms their natural sugars into something almost honeyed and nutty.
• Yellow Onion: Adds a savory backbone that balances the sweetness, plus it caramelizes beautifully in the oven.
• Garlic: Roasting mellows the bite and makes it sweet and fragrant, blending seamlessly into the soup.
• Fresh Ginger: This is what makes the soup feel alive, a little zing that wakes up every other flavor.
• Olive Oil: Helps the vegetables roast evenly and adds a subtle fruity richness.
• Cumin and Coriander: These warm spices deepen the flavor without making it feel heavy or overly spiced.
• Vegetable Broth: Use a good quality one if you can, it makes a difference when the ingredient list is this simple.
• Coconut Milk: Full-fat is key for that velvety texture, low-fat versions just dont have the same body.
• Cilantro, Pumpkin Seeds, Extra Coconut Milk: Optional garnishes that add texture and a little visual flair when youre serving guests.

Instructions

Preheat and Prep:

Get your oven to 200°C (400°F) and line a baking sheet if you want easier cleanup. This step sets the stage for all that caramelization magic.

Toss and Season:

Spread the carrots, onion, and garlic on the sheet, drizzle with olive oil, then sprinkle the cumin, coriander, salt, and pepper over everything. Use your hands to toss it all together so every piece gets coated, it feels messy but its worth it.

Roast Until Golden:

Slide the tray into the oven for 25 to 30 minutes, giving it a stir halfway through. Youll know theyre ready when the edges are slightly charred and the whole kitchen smells sweet and warm.

Simmer with Ginger:

Move the roasted vegetables into a large pot, add the minced ginger and vegetable broth, then bring it to a gentle simmer for about 10 minutes. This lets the ginger infuse and everything meld together.

Blend Until Silky:

Take the pot off the heat and blend until completely smooth, either with an immersion blender right in the pot or in batches if youre using a countertop blender. Be careful with hot liquids, leave the lid slightly vented to avoid pressure buildup.

Stir in Coconut Milk:

Pour in the coconut milk and warm it gently over low heat, stirring occasionally. Dont let it boil or the coconut milk can separate and lose that creamy texture.

Taste and Serve:

Adjust the seasoning with more salt or pepper if needed, then ladle into bowls. Top with cilantro, toasted pumpkin seeds, or a drizzle of coconut milk if youre feeling fancy.

Pin It

I started keeping a container of this in the fridge after realizing it tastes even better the next day, once all the flavors have had time to settle into each other. Now when I make it, I double the batch on purpose. Theres something comforting about knowing a warm bowl is waiting for me after a long afternoon.

Flavor Variations

If you want a little heat, add a pinch of cayenne or smoked paprika to the vegetables before roasting. I also love swapping half the carrots for sweet potatoes, it makes the soup a bit earthier and even more filling. Once I accidentally added a squeeze of lime at the end and it brightened everything up in a way I didnt expect, now I do it every time.

Serving Suggestions

This soup feels complete on its own, but I like serving it with a thick slice of crusty bread for dipping. If Im extra hungry, Ill spoon it over a small bowl of steamed jasmine rice and it turns into a cozy, almost risotto-like meal. It also pairs beautifully with a simple green salad dressed in lemon and olive oil.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or water if it thickens too much. I dont recommend freezing it because the coconut milk can separate when thawed, though it still tastes fine if you give it a good stir.

• Let the soup cool completely before transferring it to the fridge to avoid condensation.
• If youre meal prepping, store the garnishes separately so they stay fresh and crunchy.
• Reheat only what youll eat, the texture stays better when you dont warm it up multiple times.

Pin It

This soup has become my go-to when I want something nourishing without a lot of fuss. I hope it finds a spot in your kitchen the way it has in mine.

Recipe FAQs

→ What gives the soup its creamy texture?

The creaminess comes from blending roasted vegetables with coconut milk, which adds richness without dairy.

→ Can I substitute the carrots with other vegetables?

Yes, sweet potatoes can be used to add a different sweetness and texture to the dish.

→ How do roasting the vegetables affect the flavor?

Roasting caramelizes the carrots and onions, deepening their sweetness and adding smoky, rich notes.

→ What spices enhance this dish?

Cumin and coriander provide warmth and earthiness, while fresh ginger adds a zesty, bright finish.

→ Is this dish suitable for a gluten-free diet?

Yes, using gluten-free broth and pure coconut milk ensures this dish is safe for gluten-free diets.