Roasted Carrot Ginger Soup (Print Version)

Smooth blend of roasted carrots, ginger, and coconut milk for a comforting, flavorful dish.

# What You Need:

→ Vegetables

01 - 2 pounds 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 fl 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

# Preparation 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 25 to 30 minutes, turning halfway, until carrots are tender and caramelized at edges.
03 - Heat remaining tablespoon olive oil over medium heat in a large pot. Add ginger, cumin, and coriander; sauté for 1 to 2 minutes until fragrant.
04 - Add roasted vegetables to pot. Pour in vegetable broth and bring to boil. Reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk, reserving 2 tablespoons for garnish if desired. Simmer for 5 additional minutes.
06 - Remove from heat. Purée soup until smooth using an immersion blender or in batches with a standard blender.
07 - Stir in lime juice, taste, and adjust salt if needed.
08 - Ladle into bowls, swirl in reserved coconut milk, and garnish with fresh herbs such as cilantro if desired.

# Expert Advice:

01 -
  • The roasting step turns ordinary carrots into something deeply sweet and complex, almost like candy.
  • Coconut milk makes it silky without any dairy, and the ginger adds just enough bite to keep it interesting.
  • It feels fancy enough for company but comes together with pantry staples and one sheet pan.
  • Leftovers taste even better the next day when all the flavors have melded together.
02 -
  • Do not skip the roasting step, boiled carrots will give you a watery, flat soup that tastes like baby food.
  • If you blend hot soup in a regular blender, leave the lid slightly vented and cover it with a towel or it will explode all over your ceiling.
  • Add the lime juice after blending, not before, or the acid can make the coconut milk look curdled and strange.
03 -
  • Roast the carrots until some edges are almost burnt, thats where the best flavor hides.
  • Use a high-powered blender if you have one, it makes the texture unbelievably creamy without any graininess.
  • Taste the soup before serving and add a pinch of sugar if your carrots werent sweet enough, it balances the ginger.

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