Creamy Roasted Carrot Ginger Soup (Printable)

A velvety blend of roasted carrots and zesty ginger, finished with coconut milk for a silky, comforting bowl.

# What You'll Need:

→ Vegetables

01 - 1 ½ lbs carrots, peeled and cut into 1-inch pieces
02 - 1 medium yellow onion, peeled and quartered
03 - 3 garlic cloves, peeled
04 - 1-inch piece fresh ginger, peeled and sliced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup coconut milk (unsweetened)

→ Oils & Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - ½ tsp ground coriander
10 - Salt and freshly ground black pepper, to taste

→ Optional Garnishes

11 - Fresh cilantro or parsley, chopped
12 - Extra coconut milk or Greek yogurt for drizzling
13 - Toasted pumpkin seeds

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread carrots, onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast for 25–30 minutes, until carrots are tender and starting to caramelize.
04 - Transfer roasted vegetables to a large pot. Add fresh ginger and vegetable broth. Bring to a simmer over medium heat. Cook for 10 minutes, allowing flavors to meld.
05 - Remove from heat. Using an immersion blender (or in batches in a countertop blender), puree soup until silky smooth.
06 - Stir in coconut milk and adjust seasoning with salt and pepper. Gently reheat if needed.
07 - Serve hot, garnished with fresh herbs, extra coconut milk or yogurt, and toasted seeds if desired.

# Expert Advice:

01 -
  • The roasting caramelizes the natural sugars in carrots, creating depth you cant get from stovetop cooking alone
  • It comes together quickly but tastes like it simmered all day, perfect for last-minute dinner guests
  • The coconut milk makes it creamy without any dairy, and fresh ginger adds this zing that keeps you coming back for spoonful after spoonful
02 -
  • Dont skip the roasting step, it creates that restaurant quality depth that makes people think you simmered this for hours
  • Add fresh ginger after roasting, not before, because high heat tames its bright, spicy kick and you want that zing to shine through
  • Let the soup cool slightly before blending if using a countertop blender, hot soup expands and can make a mess
03 -
  • Cut your carrots into uniform pieces so they roast evenly, some burnt and some raw pieces will throw off the flavor
  • Taste your soup after blending and before adding coconut milk, then adjust again after, because the creaminess mellows the seasonings

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