Roasted Carrot Ginger Soup (Printable Version)
Smooth blend of roasted carrots and ginger with creamy coconut milk in a comforting, flavorful bowl.
# What You'll Need:
→ Vegetables
01 - 2 lbs 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
# Step-by-Step:
01 - Set the oven to 425°F (220°C).
02 - Toss carrots, onion, and garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until carrots are tender and caramelized.
03 - Heat remaining tablespoon of olive oil in a large pot over medium heat. Add ginger, cumin, and coriander; sauté for 1 to 2 minutes until fragrant.
04 - Add roasted vegetables to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk, reserving 2 tablespoons for garnish if desired. Simmer for an additional 5 minutes.
06 - Remove from heat and purée the soup using an immersion blender or in batches with a standard blender until smooth.
07 - Stir in lime juice and adjust salt to taste.
08 - Ladle soup into bowls, swirl reserved coconut milk on top, and garnish with fresh herbs if desired.
# Expert Advice:
01 -
- The caramelized carrots taste almost like butterscotch, but with zero guilt and all the vitamins.
- It comes together in under an hour, yet tastes like you've been simmering it all day.
- Silky, warming, and completely plant-based—this is the soup that converts skeptics.
02 -
- Don't rush the roasting—those 25-30 minutes are when the carrots transform from raw vegetables into sweet, concentrated magic; peeking too often isn't helpful, but a halfway stir makes all the difference.
- Always add the lime at the very end; it's the brightness that makes people say "wow" without knowing why, and adding it too early lets the sharp citrus bite dominate rather than balance.
- Immersion blending changes the texture completely—if you skip this step or only partially blend, the soup will taste grainy and separated, not the silky experience it should be.
03 -
- If your coconut milk separates (thick cream on top), don't stress—shake the can well before opening, or just stir the soup vigorously; the fat is supposed to be there and adds richness.
- For a lighter version, replace half the coconut milk with extra broth; you'll lose some velvety richness but gain a soup that feels bright and less heavy.
- Freeze leftovers in portions for up to three months; the flavors actually become more pronounced after a day or two in the fridge as everything settles and melds together.