This creamy and flavorful soup is made with roasted carrots, fresh ginger, and warm spices, perfect for a cozy meal or a festive starter. Naturally vegetarian, it can easily be made vegan and gluten-free.
Ingredients (Serves 4–6)
- 2 pounds (900g) carrots, peeled and cut into chunks
- 1 large onion, quartered
- 3 cloves garlic, peeled
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 cups vegetable broth (or more for desired consistency)
- 1 cup coconut milk or heavy cream
- Vegan alternative: Use coconut milk or oat cream.
- 1 tablespoon fresh lemon juice
- Optional garnish: fresh parsley or cilantro, a drizzle of coconut milk, roasted pumpkin seeds, or croutons.
Instructions
1. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the carrots, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
2. Sauté the Spices:
- In a large pot, heat a small splash of olive oil over medium heat. Add the grated ginger, cumin, and coriander. Sauté for 1–2 minutes until fragrant.
3. Blend the Soup:
- Add the roasted vegetables to the pot along with the vegetable broth. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches.
- Stir in the coconut milk (or cream) and bring the soup to a gentle simmer. Adjust the consistency with more broth if needed.
4. Season and Finish:
- Stir in the lemon juice and adjust the seasoning with more salt and pepper if necessary.
5. Serve:
- Ladle the soup into bowls and garnish with your choice of parsley, a drizzle of coconut milk, pumpkin seeds, or croutons.
Tips for Best Results
- Make Ahead: This soup can be made in advance and reheated. The flavors deepen over time, making it even more delicious the next day.
- Add Depth: For a smoky flavor, add a pinch of smoked paprika or roast the carrots with a dash of harissa.
- Pairing Idea: Serve with crusty bread or a simple green salad for a complete meal.
This Roasted Carrot and Ginger Soup is comforting, healthy, and packed with vibrant flavors—a wonderful dish for any season!