Roasted Carrot Ginger Soup
This Roasted Carrot Ginger Soup is a velvety, comforting bowl of warmth made with sweet roasted carrots, zesty fresh ginger, and creamy coconut milk. It is vegan, gluten-free, and ready in about 40 minutes, yet tastes like something you spent all afternoon on. Roasting the carrots and onion first draws out their natural sweetness and adds a lovely caramelized depth, while the ginger brings a bright, warming kick that balances everything beautifully.
Equipment
- Rimmed baking sheet Half sheet pan works well
- Parchment paper For easy cleanup
- Large pot Dutch oven or heavy-bottomed pot
- Immersion blender Or countertop blender (optional)
- Chef's knife
- Grater Microplane or fine grater for ginger
- Cutting board
- Measuring cups and spoons
Ingredients
- 6 carrots peeled and chopped into 1-inch pieces
- 1 onion peeled and quartered
- 2 inch fresh ginger grated
- 4 cups vegetable broth 960ml
- 1 cup coconut milk 240ml, full-fat
- 2 tablespoons olive oil 30ml
- salt to taste
- coconut milk optional garnish, for drizzle
- fresh parsley or cilantro optional garnish
- crushed pecans optional garnish
Instructions
- Place an oven rack in the center position and preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Peel and chop carrots into roughly 1-inch pieces. Peel and quarter the onion. Place on prepared baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat.
- Spread vegetables in a single layer and roast for 25 to 30 minutes, flipping halfway through, until golden, caramelized at the edges, and fork-tender.
- While vegetables roast, wash the ginger well (no need to peel) and grate it on the fine side of a grater into a small bowl. Set aside.
- Transfer roasted carrots and onion to a large pot. Add grated ginger and vegetable broth. Blend with an immersion blender until completely smooth.
- Stir in coconut milk and heat over medium heat for 5 to 7 minutes, stirring occasionally, until warmed through. Taste and add more salt as needed.
- Ladle hot soup into bowls. Garnish with a drizzle of coconut milk, fresh parsley or cilantro, or crushed pecans. Serve right away.
Notes
- Choose fresh carrots: Look for firm, vibrant carrots for the best flavor and sweetness.
- Do not skip roasting: Roasting enhances the natural sugars in the carrots and gives the soup depth.
- Give the vegetables space: A single layer on the pan helps them caramelize instead of steaming.
- Adjust the ginger to taste: If you love a stronger ginger kick, add an extra half-inch of grated ginger.
- Blend thoroughly: A smooth texture is key, so blend until no chunks remain.
- Taste as you go: Adjust the salt at the end to suit your palate, especially if your broth is already salty.
- No coconut milk? Swap for heavy cream, almond milk, or cashew cream. Flavor and texture will change slightly.
- Make it spicier: Add a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce while the soup heats.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe bowl for 1 to 2 minutes, stirring halfway through.
- Variations: Swap half the carrots for sweet potatoes, stir in 1 teaspoon curry powder, or add fresh thyme or rosemary while heating.
Nutrition
Serving: 1BowlCalories: 180kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 150IUVitamin C: 10mgCalcium: 4mgIron: 6mg
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