Roasted Carrot Ginger Soup (Print Version)

A velvety blend of roasted carrots, aromatic ginger, and creamy coconut milk for a comforting dish.

# What You Need:

→ Vegetables

01 - 2.2 lbs carrots, peeled and cut into chunks
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 - 0.5 teaspoon ground coriander
08 - 0.5 teaspoon salt, plus more to taste
09 - 0.25 teaspoon black pepper

→ Liquids

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

→ Garnish (optional)

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

# Preparation Steps:

01 - Set the oven temperature to 400°F.
02 - Place carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast in the oven for 25 to 30 minutes, stirring once halfway, until carrots are tender and caramelized.
04 - Transfer roasted vegetables to a large pot. Add minced ginger and vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes.
05 - Remove from heat and purée soup with an immersion blender or in batches using a countertop blender until smooth and creamy.
06 - Stir in the coconut milk and warm gently over low heat without boiling. Adjust salt and pepper to taste.
07 - Ladle into serving bowls and garnish with cilantro, toasted pumpkin seeds, and a swirl of coconut milk if desired.

# Expert Advice:

01 -
  • Roasting the carrots brings out a deep caramelized sweetness you cant get from boiling.
  • The ginger cuts through the richness without overwhelming, making every spoonful feel bright and balanced.
  • Its creamy and comforting but completely dairy-free, so everyone at the table can enjoy it.
  • The whole thing comes together in under an hour with simple ingredients you probably already have.
02 -
  • Dont skip roasting the vegetables, boiling them will give you soup but not the deep sweetness that makes this recipe special.
  • If you blend hot soup in a countertop blender, only fill it halfway and hold the lid down with a towel to avoid a dangerous steam explosion.
  • Low-fat coconut milk might seem like a lighter option, but it makes the soup taste thin and watery instead of luxurious.
03 -
  • Use the biggest baking sheet you have so the vegetables roast instead of steam, crowding them traps moisture and you lose that caramelization.
  • Taste the soup before adding the coconut milk, sometimes the roasted vegetables are so naturally sweet you need a pinch more salt to balance everything out.
  • If you want restaurant-level presentation, reserve a few roasted carrot coins before blending and use them as a garnish with the pumpkin seeds.

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