Go Back
creamy roasted carrot ginger soup

Roasted Carrot Ginger Soup

This roasted carrot ginger soup is creamy, cozy, and full of flavor. Roasting the carrots brings out their sweetness, while fresh ginger adds warmth. A splash of coconut milk makes it silky without dairy. Perfect for a simple weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Bowls
Course: Main or Side, Soup
Cuisine: Modern comfort food, vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots peeled and cut into chunks
  • 2 tablespoons olive oil plus extra for roasting
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • 4 cups vegetable broth
  • 1 cup coconut milk full fat
  • Salt and black pepper to taste
  • Juice of ½ lime optional, for brightness
  • Fresh cilantro or pumpkin seeds for garnish optional

Method
 

  1. Roast the carrots
  1. Preheat oven to 400°F (200°C). Place carrot chunks on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss. Roast for 25 minutes, until tender and slightly caramelized.
  2. Cook the aromatics
  3. In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 5 minutes, until soft. Stir in garlic and grated ginger, cooking for 1 minute.
  4. Add the spices
  5. Sprinkle in cumin, coriander, and turmeric. Stir for 30 seconds to release flavor.
  6. Simmer the soup
  7. Add roasted carrots and vegetable broth. Bring to a simmer and cook for 10 minutes.
  8. Blend until smooth
  9. Remove from heat. Use an immersion blender (or carefully transfer to a regular blender) and puree until creamy.
  10. Finish with coconut milk
  11. Stir in coconut milk. Taste and adjust seasoning with more salt, pepper, or lime juice.
  12. Serve
  13. Ladle into bowls. Garnish with fresh cilantro, pumpkin seeds, or a drizzle of coconut milk.

Notes

  • For extra spice, add a pinch of cayenne or chili flakes.
  • If you want a thinner soup, stir in more broth until you reach the texture you like.
  • Baby carrots also work, but reduce roasting time.