Creamy Roasted Carrot and Ginger Soup (Printer-friendly)

Silky smooth roasted carrot and ginger blend with creamy coconut milk for ultimate comfort.

# 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

# How to Make It:

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 Tips:

01 -
  • The roasting step transforms ordinary carrots into something sweet and deeply flavorful that you honestly can't achieve any other way
  • It's one of those rare soups that tastes even better the next day, making it perfect for meal prep or accidental leftovers
02 -
  • I once skipped the roasting step to save time and regretted it immediately, the soup was fine but completely missing that deep caramel sweetness that makes this recipe special
  • If your soup seems too thick after adding the coconut milk, just add more broth a little at a time until it's the consistency you prefer
03 -
  • Cut your carrots into roughly equal sizes so they roast at the same rate, nothing worse than some pieces burning while others are still crunchy
  • Let the roasted vegetables cool in the pan for about 5 minutes before adding the hot broth, it helps the flavors settle and prevents splashing

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