Creamy Roasted Carrot Ginger

The first time I made this soup, it was a freezing Tuesday and I had a bag of carrots that needed using. I roasted them until they were deeply caramelized, almost forgetting about them while I answered emails. That slight char gave the soup this incredible depth I had never achieved with stovetop methods.

My sister-in-law stayed over last winter when she was fighting off a cold. I made this soup, and she sat at the kitchen counter wrapped in a blanket, dipping crusty bread into each bowlful. She asked for the recipe before she even finished her first serving.

Ingredients

• 1 ½ lbs carrots: Look for carrots with vibrant orange color and straight, firm bodies
• 1 medium yellow onion: Yellow onions become sweeter as they roast, which balances the gingery heat
• 3 garlic cloves: Roasting mellows garlics sharp bite into something almost buttery
• 1-inch fresh ginger: Peel it carefully with a spoon to avoid wasting the aromatic flesh just beneath the skin
• 4 cups vegetable broth: Use a high-quality broth you would happily drink on its own
• 1 cup coconut milk: Unsweetened full-fat coconut milk creates the silkiest texture
• 2 tbsp olive oil: This helps the vegetables roast evenly and develop those golden edges
• 1 tsp ground cumin and ½ tsp ground coriander: Toast these spices briefly in a dry pan before using to wake up their oils
• Salt and black pepper: Season generously at each stage rather than all at once

Instructions

Roast the vegetables:

Preheat your oven to 425°F and line a baking sheet with parchment. Spread the carrots, onion quarters, and garlic cloves across the sheet, then drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Toss everything together with your hands until the vegetables are evenly coated. Roast for 25 to 30 minutes, until the carrots are tender and developing those delicious browned spots.

Simmer the base:

Transfer the roasted vegetables to a large pot and add the fresh ginger slices along with the vegetable broth. Bring everything to a gentle simmer over medium heat and let it cook for about 10 minutes so the ginger can infuse its warmth into the roasted vegetables.

Blend until smooth:

Remove the pot from heat and use an immersion blender to puree the soup until it is completely silky. If you are using a countertop blender, work in batches and be careful with hot liquids. Stir in the coconut milk and taste the soup, adjusting the salt and pepper as needed. Gently reheat if necessary before serving.

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This recipe has become my go-to when friends need comforting. Last month I made a double batch for a neighbor who had surgery, and she texted me two days later asking if I would marry her.

Making It Your Own

Sometimes I add a pinch of smoked paprika or red pepper flakes right before roasting the vegetables. That subtle smokiness lingers in the background and makes each spoonful feel more complex.

Serving Suggestions

A swirl of extra coconut milk or Greek yogurt across the top makes this soup feel restaurant worthy. I also love adding toasted pumpkin seeds for that satisfying crunch against the silky broth.

Storage And Make Ahead Tips

This soup actually tastes better the next day as the ginger continues to infuse. Store it in an airtight container in the refrigerator for up to four days, or freeze it for up to three months.

• Leave out the coconut milk if freezing and stir it in after reheating
• Reheat gently over low heat to prevent the coconut milk from separating
• Add a splash of fresh broth if the soup thickens too much in the fridge

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There is something deeply satisfying about transforming humble ingredients into something so elegant. I hope this soup brings as much comfort to your table as it has to mine.

Recipe FAQs

→ How do roasted carrots affect the flavor?

Roasting caramelizes the natural sugars in carrots, enhancing their sweetness and adding a deep, rich flavor that complements the ginger.

→ Can fresh ginger be substituted with ground ginger?

Fresh ginger provides a zesty, vibrant aroma and flavor that ground ginger can't fully replicate, but in a pinch, ground ginger may be used with less intensity.

→ What is the role of coconut milk in this dish?

Coconut milk adds a creamy texture and subtle sweetness, balancing the spice and earthiness of the vegetables without overpowering their flavor.

→ How can the soup be thickened if too thin?

Simmering the blended mixture longer or adding a small amount of cooked potato or squash before blending can help thicken the consistency.

→ What garnishes enhance the flavors best?

Fresh cilantro or parsley adds herbaceous brightness, while toasted pumpkin seeds provide a crunchy contrast and nutty depth.