Roasted Carrot Ginger Soup (Printable Version)
Smooth blend of roasted carrots, ginger, and coconut milk creating a comforting, dairy-free dish.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs carrots, peeled and chopped into chunks
02 - 1 large yellow onion, chopped
03 - 3 garlic cloves, peeled
04 - 1 tablespoon fresh ginger, peeled and minced
→ Seasonings
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper
→ Liquids
10 - 3 1/4 cups vegetable broth
11 - 13.5 fl oz full-fat coconut milk (1 can)
→ Garnish (optional)
12 - Chopped fresh cilantro
13 - Toasted pumpkin seeds
14 - A swirl of coconut milk
# Step-by-Step:
01 - Set the oven temperature to 400°F.
02 - Place carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and black pepper. Toss thoroughly to ensure even coating.
03 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until carrots are tender and caramelized.
04 - Transfer the roasted vegetables to a large pot. Add minced ginger and vegetable broth. Bring to a gentle simmer over medium heat for 10 minutes.
05 - Remove from heat and blend the mixture until smooth and creamy using an immersion blender or a countertop blender in batches.
06 - Stir in the coconut milk gently and warm the soup over low heat without boiling. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle the soup into bowls and optionally garnish with chopped cilantro, toasted pumpkin seeds, and a swirl of coconut milk.
# Expert Advice:
01 -
- It transforms humble carrots into something silky and luxurious without any cream or butter.
- The roasting step brings out a natural sweetness you never knew carrots had in them.
- One pot, one sheet pan, and youve got a bowl of warmth that tastes like you spent all day on it.
02 -
- Dont skip the roasting step. I tried boiling the carrots once to save time and the soup tasted flat and forgettable.
- Blend while the soup is still hot for the smoothest texture. Cold soup turns thick and stubborn in the blender.
- Taste before you serve. Some broths are salty, some are bland, and a pinch of salt at the end can make or break the bowl.
03 -
- If your blender struggles with hot liquids, let the soup cool slightly and blend in small batches with the lid vented.
- For a deeper flavor, toast the cumin and coriander in a dry pan before adding them to the vegetables.
- Freeze leftovers in single portions and reheat gently on the stove, adding a splash of broth if it thickens too much.