Roasted Carrot Ginger Soup (Print Version)

Velvety roasted carrots blended with zesty ginger and rich coconut milk for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 2.2 pounds carrots, peeled and cut into 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 cups vegetable broth
07 - 13.5 ounces canned coconut milk, full-fat
08 - 1 tablespoon fresh lime juice

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Garnishes (optional)

13 - Fresh coriander or parsley, chopped
14 - Toasted coconut flakes
15 - Pumpkin seeds

# How to Cook:

01 - Set the oven temperature to 400°F.
02 - Arrange carrots, onion, garlic, and ginger on a baking sheet; drizzle with olive oil, sprinkle cumin, coriander, salt, and pepper, then toss to coat evenly.
03 - Roast the vegetables in the oven for 25 to 30 minutes until tender and caramelized.
04 - Transfer the roasted vegetables to a large pot, add vegetable broth, and simmer over medium heat for 5 to 10 minutes to blend flavors.
05 - Remove from heat and puree the soup until smooth using an immersion blender or countertop blender in batches.
06 - Stir in coconut milk and lime juice, return to low heat, and warm through. Adjust seasoning as needed.
07 - Dish the soup hot, garnished with chopped herbs, toasted coconut flakes, or pumpkin seeds if desired.

# Expert Advice:

01 -
  • It turns humble carrots into something that tastes indulgent and restaurant-worthy.
  • The roasting step brings out a natural sweetness you cannot get from boiling.
  • Coconut milk makes it creamy without any dairy, and the ginger adds just enough kick to keep it interesting.
02 -
  • Do not rush the roasting step, those caramelized edges are where all the sweetness hides.
  • If your blender is not strong, let the soup cool a bit before blending or it might splatter everywhere.
  • Add the lime juice at the very end, heat can dull its brightness.
03 -
  • Roast your vegetables on the top rack of the oven for better caramelization.
  • Taste the soup before adding all the lime juice, sometimes half is enough depending on your coconut milk.
  • If the soup is too thick, thin it out with a splash of extra broth or water until it is just right.

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