Roasted Carrot Ginger Soup

I made this soup on a damp October afternoon when the carrots from the farmers market were so bright they practically glowed in my kitchen. The air smelled like rain and wet pavement, and I wanted something that would warm me from the inside out without feeling heavy. By the time the carrots were roasting, the whole apartment smelled like caramelized sweetness and toasted spices.

The first time I served this to friends, I swirled coconut milk on top at the last second and everyone got quiet. One friend said it tasted like something youd get at a restaurant with cloth napkins. I didnt tell them how simple it actually was.

Ingredients

• Carrots: Use the fattest, sweetest carrots you can find, roasting concentrates their natural sugars and makes the whole soup sing.
• Fresh ginger: Slice it thin so it releases all its heat and fragrance when you sauté it, ground ginger wont give you the same zing.
• Full-fat coconut milk: This is not the time for light coconut milk, you need the richness to balance the acidity of the lime and the warmth of the spices.
• Vegetable broth: Homemade is lovely, but a good quality store-bought works perfectly, just taste it first to make sure its not too salty.
• Ground cumin and coriander: These two spices add an earthy warmth that makes the soup feel grounded and cozy, not just sweet.
• Lime juice: A squeeze at the end brightens everything and keeps the soup from feeling one-note.

Instructions

Roast the vegetables:

Preheat your oven to 220°C (425°F) and toss the carrots, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until the edges are golden and slightly charred.

Toast the spices:

Heat the remaining olive oil in a large pot over medium heat, then add the ginger, cumin, and coriander. Stir for a minute or two until your kitchen smells incredible and the spices start to crackle.

Simmer the base:

Add the roasted vegetables to the pot along with the vegetable broth. Bring it to a boil, then lower the heat and let it simmer for 10 minutes so all the flavors can get to know each other.

Add the coconut milk:

Stir in the coconut milk, saving a couple tablespoons for garnish if you want to look fancy. Let it simmer for another 5 minutes.

Blend until silky:

Use an immersion blender to puree everything right in the pot until its completely smooth, or work in batches with a regular blender. Be careful with hot liquids.

Finish and serve:

Stir in the lime juice, taste for salt, and adjust if needed. Ladle into bowls and swirl in the reserved coconut milk if you saved some.

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I started making this soup whenever I needed to feel taken care of, like after a long week or a hard conversation. Theres something about the color alone that makes me feel hopeful, like summer stored in a bowl for the colder months.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to five days in an airtight container. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of broth or water if it has thickened too much. It also freezes well for up to three months, just let it cool completely before transferring to freezer-safe containers.

What to Serve It With

I love this with thick slices of crusty sourdough, toasted and rubbed with garlic. It also pairs beautifully with a simple green salad dressed in lemon and olive oil, or a handful of roasted chickpeas on top for crunch. If youre serving it as a starter, keep portions small and follow it with something light.

Ways to Make It Your Own

If you like heat, add a pinch of red pepper flakes when you toast the spices, or stir in a spoonful of harissa at the end. For a lighter version, swap half the coconut milk for extra broth, though youll lose some of that luxurious creaminess. You can also play with garnishes like toasted pumpkin seeds, fresh cilantro, or a drizzle of good olive oil.

• Try adding a sweet potato or two along with the carrots for extra body and a deeper color.
• A tablespoon of miso stirred in at the end adds an unexpected umami depth.
• Top with crispy fried shallots for a textural contrast that makes every spoonful more interesting.

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This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too.

Recipe FAQs

→ What is the best way to roast the carrots?

Roast carrots at 220°C (425°F) on a baking sheet tossed with oil, salt, and pepper for 25–30 minutes until tender and caramelized.

→ Can I substitute the coconut milk?

Yes, you can replace half of the coconut milk with additional vegetable broth for a lighter consistency.

→ How do the spices affect the flavor?

Cumin and coriander add warm, earthy notes that complement the sweetness of the roasted carrots and the zing of fresh ginger.

→ What garnishes work well with this dish?

Try drizzling extra coconut milk, adding fresh herbs like cilantro, or sprinkling toasted pumpkin seeds for texture and flavor.

→ Is this suitable for special diets?

Yes, this dish is vegan, gluten-free, and dairy-free, making it accessible for various dietary needs.