Roasted Carrot Ginger Soup (Printable)

Smooth soup combining roasted carrots, ginger, and rich coconut milk for a comforting experience.

# What You'll Need:

→ Vegetables

01 - 2 lbs carrots, peeled and cut into 3/4-inch chunks
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 tablespoon fresh ginger, peeled and sliced

→ Oils & Liquids

05 - 2 tablespoons olive oil
06 - 3 1/4 cups vegetable broth
07 - 1 can (14 fl oz) full-fat coconut milk

→ Seasonings

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon ground black pepper
11 - 1 teaspoon salt, plus more to taste
12 - Juice of 1 lime

# How-To Steps:

01 - Set the oven to 425°F.
02 - Toss carrots, onion, and garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until carrots are tender and caramelized at edges.
03 - Heat remaining tablespoon of olive oil in a large pot over medium heat. Add ginger, cumin, and coriander; sauté for 1 to 2 minutes until fragrant.
04 - Add roasted vegetables to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
05 - Stir in coconut milk, reserving 2 tablespoons for garnish if desired. Simmer gently for 5 minutes.
06 - Remove from heat. Blend soup using an immersion blender or in batches with a standard blender until silky smooth.
07 - Stir in lime juice. Taste and adjust salt as needed. Ladle into bowls, swirl reserved coconut milk on top, and garnish with fresh herbs if preferred.

# Expert Advice:

01 -
  • It tastes restaurant-quality but actually gets easier the more you make it.
  • The roasting step creates natural caramelization that no amount of stovetop stirring can match.
  • It's naturally vegan and gluten-free, but nobody will notice because they'll be too busy asking for seconds.
02 -
  • Don't skip the roasting step thinking you can just boil everything; the caramelization is what makes this taste like a real dish.
  • If your soup breaks or looks grainy when blending, it likely got too hot after the coconut milk went in, so add a splash of broth and blend gently.
03 -
  • Cut carrots as evenly as possible so they roast at the same rate and you don't end up with some tender pieces and some undercooked chunks.
  • Use full-fat coconut milk from a can you can shake; the creamy version that separates into layers creates better texture than lite versions.

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