Roasted Carrot Ginger Soup

I was standing in my kitchen on a gray November afternoon when I realized I had nothing but carrots and a can of coconut milk. What started as improvisation turned into one of the most requested recipes in my house. The roasted sweetness of the carrots paired with ginger became an instant comfort, and now I make it every time the weather turns.

The first time I served this soup, my friend who claimed she didnt like carrots had two bowls. She kept asking what the secret ingredient was, convinced I had added something exotic. It was just the ginger and a little cumin, but roasting the vegetables made all the difference. That night taught me that sometimes the simplest techniques create the most memorable flavors.

Ingredients

• Carrots: Choose firm, bright orange carrots for the sweetest flavor, and dont skip the roasting step because it transforms them completely.
• Yellow onion: Yellow onions roast beautifully and add a subtle sweetness that balances the ginger without overpowering the soup.
• Garlic: Roasting whole cloves mellows the sharpness and gives the soup a warm, savory base.
• Fresh ginger: Use fresh ginger, not powdered, because the zing and brightness are what make this soup come alive.
• Olive oil: A good drizzle helps the vegetables caramelize in the oven and keeps them from drying out.
• Cumin and coriander: These warm spices add an earthy depth that complements the sweetness of the carrots.
• Vegetable broth: I prefer low-sodium broth so I can control the salt level, especially after roasting concentrates the flavors.
• Coconut milk: Full-fat coconut milk makes the soup velvety and luxurious, thin versions just dont have the same richness.
• Garnishes: Fresh cilantro and toasted pumpkin seeds add texture and a pop of color that makes each bowl feel special.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and give it time to get nice and hot. While it heats, peel and chop your carrots, onion, and garlic so everything is ready to roast together.

Season and roast:

Spread the vegetables on a baking sheet, drizzle with olive oil, and toss with cumin, coriander, salt, and pepper until every piece is coated. Roast for 25 to 30 minutes, stirring halfway through, until the edges are golden and the carrots are fork-tender.

Simmer with ginger:

Transfer the roasted vegetables to a large pot, add the fresh ginger and vegetable broth, and bring it to a gentle simmer over medium heat. Let it bubble quietly for about 10 minutes so the flavors can meld together.

Blend until smooth:

Take the pot off the heat and use an immersion blender to puree everything until its completely smooth and creamy. If youre using a countertop blender, work in batches and be careful with the hot liquid.

Finish with coconut milk:

Stir in the coconut milk and warm the soup gently over low heat, but dont let it boil or the coconut milk can separate. Taste and adjust the seasoning with more salt or pepper if needed.

Serve and garnish:

Ladle the soup into bowls and top with fresh cilantro, toasted pumpkin seeds, and a swirl of coconut milk. The garnishes add a little crunch and brightness that make each spoonful perfect.

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I remember making a big batch of this soup on a Sunday and freezing half of it in jars. A few weeks later, when I was too tired to cook, I pulled one out and reheated it on the stove. It tasted just as good as the day I made it, maybe even better because I didnt have to do any work. That was the moment this soup became a staple in my kitchen.

Storage and Reheating

This soup keeps beautifully in the fridge for up to five days in an airtight container. When you reheat it on the stove, add a splash of broth or water if it has thickened, and warm it gently over low heat. I also freeze individual portions in glass jars, leaving a little space at the top for expansion, and thaw them overnight in the fridge before reheating.

Flavor Variations

If you want a little heat, add a pinch of cayenne pepper or smoked paprika to the vegetables before roasting. Ive also swapped half the carrots for sweet potatoes, which gives the soup a deeper, earthier flavor. A squeeze of fresh lime juice just before serving brightens everything up and adds a tangy contrast to the creamy coconut milk.

Serving Suggestions

I love serving this soup with thick slices of crusty bread for dipping, but it also makes a great base for a grain bowl if you ladle it over steamed rice or quinoa. On colder nights, I sometimes top it with crispy chickpeas for extra protein and crunch.

• Pair it with a simple green salad dressed in lemon vinaigrette for a light, balanced meal.
• Double the recipe if youre feeding a crowd because it always goes faster than you think.
• Garnish each bowl right before serving so the toppings stay fresh and vibrant.

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This soup has become my go-to whenever I need something warm, nourishing, and easy to make. I hope it brings as much comfort to your table as it has to mine.

Common Questions

→ What’s the best way to roast the carrots for this dish?

Slice carrots into uniform chunks and toss with olive oil, cumin, coriander, salt, and pepper. Roast at 200°C (400°F) for 25-30 minutes until tender and caramelized, stirring halfway for even cooking.

→ Can I substitute other vegetables for the carrots?

Yes, sweet potatoes can be used for half or all of the carrots to add a different sweetness and texture while maintaining the creamy character of the dish.

→ How do I achieve a smooth texture for the soup?

Blend the roasted vegetables and broth using an immersion blender or a countertop blender in batches until fully smooth and creamy before stirring in the coconut milk.

→ Is it necessary to heat the soup after adding coconut milk?

Gently warming the soup after adding coconut milk helps blend flavors but avoid boiling to preserve the coconut’s delicate richness.

→ What garnishes complement this soup best?

Fresh chopped cilantro, toasted pumpkin seeds, and a swirl of coconut milk add color, texture, and subtle flavor contrasts to enhance each serving.

→ Are there any allergy considerations to keep in mind?

This dish contains coconut, which can trigger tree nut allergies. Be sure to check all broth and coconut milk labels for any cross-contamination risks.