Roasted Carrot Ginger Soup (Printable)

Velvety blend of roasted carrots, ginger, and creamy coconut milk in a comforting, dairy-free dish.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs peeled carrots, cut into chunks
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, peeled
04 - 1 tablespoon fresh ginger, peeled and minced

→ Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon black pepper

→ Liquids

10 - 3 1/4 cups vegetable broth
11 - 13.5 fl oz full-fat coconut milk (1 can)

→ Garnish

12 - Chopped fresh cilantro
13 - Toasted pumpkin seeds
14 - A swirl of coconut milk

# How-To Steps:

01 - Heat oven to 400°F.
02 - Place carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast for 25 to 30 minutes until carrots are tender and slightly caramelized, stirring halfway through.
04 - Transfer roasted vegetables to a large pot. Add minced ginger and vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes.
05 - Remove from heat. Puree until smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in coconut milk and warm gently over low heat without boiling. Adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and garnish with cilantro, toasted pumpkin seeds, and a swirl of coconut milk if desired.

# Expert Advice:

01 -
  • The roasting step caramelizes the carrots and brings out a natural sweetness you cant get from boiling.
  • Coconut milk makes it creamy and rich without any dairy, so everyone at the table can enjoy it.
  • Its simple enough for a weeknight but elegant enough to serve at a dinner party.
02 -
  • Dont skip stirring the vegetables halfway through roasting or the edges will burn while the centers stay pale.
  • If your coconut milk has separated in the can, whisk it together before adding it to the soup for a smooth, even texture.
  • Always blend hot soup carefully, either with an immersion blender or by venting a countertop blender lid to let steam escape.
03 -
  • Roast your vegetables until they have some dark, caramelized edges because thats where the deepest flavor lives.
  • If your soup tastes flat after blending, a pinch of salt and a squeeze of acid like lemon or lime will bring it back to life.
  • Use full-fat coconut milk and shake the can well before opening to make sure the cream and liquid are mixed together.

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