Roasted Carrot Ginger Soup (Print Version)
Velvety roasted carrots blended with zesty ginger and creamy coconut milk for a comforting vegan bowl.
# What You'll Need:
→ Vegetables
01 - 2.2 pounds carrots, peeled and cut into 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 cups vegetable broth
07 - 13.5 fluid ounces canned coconut milk (full-fat recommended)
08 - 1 tablespoon fresh lime juice
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
12 - Fresh coriander or parsley, chopped
13 - Toasted coconut flakes
14 - Pumpkin seeds
# Step-by-Step Guide:
01 - Set the oven temperature to 400°F.
02 - Place carrot chunks, onion, garlic, and ginger on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Toss to coat evenly.
03 - Roast in the oven for 25 to 30 minutes, until carrots are tender and have a slight caramelization.
04 - Transfer roasted vegetables into a large pot. Add vegetable broth and heat to a gentle simmer over medium heat. Cook for 5 to 10 minutes to develop flavors.
05 - Remove the pot from heat. Blend the mixture using an immersion blender or countertop blender in batches until completely smooth.
06 - Stir in the coconut milk and lime juice. Return the pot to low heat and warm through, adjusting seasoning as necessary.
07 - Ladle hot soup into bowls and garnish with fresh herbs, toasted coconut flakes, or pumpkin seeds as desired.
# Expert Suggestions:
01 -
- It tastes like you spent hours cooking, but it's genuinely simple and doesn't demand much from you.
- The roasting step does all the heavy lifting—the carrots caramelize into natural sweetness that makes the whole soup feel indulgent without any cream.
- One pot, one blender, and you've got something that feels restaurant-quality sitting in your kitchen.
02 -
- Don't rush the roasting—those caramelized edges are where 80% of the flavor lives, and you can't get that any other way.
- Lime juice is not optional or cute; it's essential and it completely transforms this from one-dimensional to bright and alive.
- Full-fat coconut milk isn't a luxury choice, it's a structural one—lite versions will leave you with something grainy and thin.
03 -
- Don't crowd the baking sheet when roasting—space between vegetables means better caramelization, and crowding them steams them instead.
- If you're nervous about texture, blend in two passes; first until chunky, then until silky smooth—you have total control this way.