Creamy Roasted Carrot Ginger Soup
This creamy roasted carrot ginger soup is velvety, slightly sweet, and warmly spiced with fresh ginger and cumin. It comes together in one pot with simple ingredients, yet tastes like it took much more effort. Perfect for a light lunch, dinner party starter, or freezing for busy weeknights, this soup is comforting, elegant, and ready in under an hour.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Immersion blender or countertop blender
- Wooden spoon
- Ladle
- Fine-mesh strainer optional, for ultra-smooth texture
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 pounds carrots about 900g, peeled and sliced into rounds
- 1 tablespoon fresh ginger peeled and grated
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 4 cups vegetable broth about 960ml, or chicken broth
- 1/2 cup heavy cream about 120ml, plus more for garnish
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- fresh thyme leaves or chives for garnish
For Serving (Optional)
- crusty bread sourdough or baguette
- Greek yogurt or sour cream optional topping
- toasted pumpkin seeds optional, for crunch
Instructions
- Melt the butter or heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.
- Add the sliced carrots to the pot and stir to coat. Stir in the grated ginger, cumin, and coriander. Cook for 2 to 3 minutes, stirring frequently, to toast the spices and begin softening the carrots.
- Pour in the broth, ensuring the carrots are mostly submerged. Add the salt and pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the carrots are fork-tender.
- Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a countertop blender, cool slightly and blend in batches, filling no more than halfway each time.
- Return the pot to low heat. Stir in the heavy cream until fully incorporated and the soup turns a warm pale orange. Taste and adjust seasoning. Warm through for 2 to 3 minutes, but do not boil.
- Ladle into bowls, drizzle with extra cream, and scatter fresh thyme or chives on top. Serve warm with crusty bread on the side.
Notes
- For a deeper, caramelized flavor, roast the carrots at 400°F for 25 minutes before adding them to the pot.
- Use low-sodium broth to control the salt level yourself.
- Blend longer than you think necessary for the smoothest possible texture, or pass through a fine mesh strainer for an ultra-silky, restaurant-style soup.
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
- Add a pinch of cayenne or a diced jalapeño with the onions for a spicy kick.
- For a curry variation, stir in 1 to 2 teaspoons of curry powder along with the cumin.
- Store in an airtight container in the refrigerator for up to 4 days or freeze in individual portions for up to 3 months.
- When reheating, add a splash of broth or cream if the soup has thickened too much.
- This soup tastes even better the next day as the flavors meld together.
- Fresh ginger makes a noticeable difference compared to ground ginger; use 1/4 teaspoon ground to replace 1 tablespoon fresh.
Nutrition
Serving: 1BowlCalories: 180kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 480mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 300IUVitamin C: 8mgCalcium: 4mgIron: 4mg
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