Roasted Carrot & Ginger Soup

Name: Roasted Carrot & Ginger Soup
Prep time: 15 min
Cook time: 50 min
Yield: 6

carrot ginger roasted healthy vegetarian comfort food warming spices pureed soup

Soups

This vibrant, warming soup combines sweet roasted carrots with spicy fresh ginger and aromatic spices, creating a silky, nutritious bowl that's both comforting and energizing, perfect for cool weather dining.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 50

Ingredients

1.2kg2 1/2 lbs large carrots, peeled and cut into chunks
45ml3 tbsp extra virgin olive oil
10ml2 tsp kosher salt
5ml1 tsp freshly ground black pepper
1 large1 large yellow onion, diced
2 stalks2 stalks celery, diced
60ml4 tbsp fresh ginger, peeled and grated
3 cloves3 cloves garlic, minced
5ml1 tsp ground coriander
2.5ml1/2 tsp ground cumin
2.5ml1/2 tsp ground turmeric
1.2 liters5 cups vegetable broth
400ml can14 oz can coconut milk, full-fat
30ml2 tbsp honey
30ml2 tbsp fresh lime juice
120ml1/2 cup coconut cream for garnish
45ml3 tbsp fresh cilantro, chopped
30ml2 tbsp toasted coconut flakes
30ml2 tbsp toasted pumpkin seeds
1 loaf1 loaf crusty bread for serving

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Toss 1.2kg2 1/2 lbs large carrots with 30ml (2 tbsp) 45ml3 tbsp extra virgin olive oil, 10ml2 tsp kosher salt, and 5ml1 tsp freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
Roast for 30-35 minutes, stirring once halfway through, until carrots are tender and lightly caramelized at the edges.
Meanwhile, heat remaining 45ml3 tbsp extra virgin olive oil in a large soup pot over medium heat. Add 1 large1 large yellow onion and 2 stalks2 stalks celery, cooking for 5-7 minutes until softened.
Add 60ml4 tbsp fresh ginger, 3 cloves3 cloves garlic, 5ml1 tsp ground coriander, 2.5ml1/2 tsp ground cumin, and 2.5ml1/2 tsp ground turmeric. Cook for 1 minute until fragrant.
Add roasted carrots and 1.2 liters5 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Using an immersion blender, puree soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches.
Stir in 400ml can14 oz can coconut milk, 30ml2 tbsp honey, and 30ml2 tbsp fresh lime juice. Simmer for 5 minutes more, then taste and adjust seasoning with salt, pepper, or lime juice.
If soup is too thick, thin with additional broth. If too thin, simmer uncovered to reduce.
Ladle into bowls and garnish with a swirl of 120ml1/2 cup coconut cream for garnish, 45ml3 tbsp fresh cilantro, 30ml2 tbsp toasted coconut flakes, and 30ml2 tbsp toasted pumpkin seeds. Serve hot with 1 loaf1 loaf crusty bread for serving.

Ingredients

id: large_carrots metric: 1.2kg imperial: 2 1/2 lbs name: large carrots, peeled and cut into chunks
id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil
id: salt metric: 10ml imperial: 2 tsp name: kosher salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: yellow_onion metric: 1 large imperial: 1 large name: yellow onion, diced
id: celery metric: 2 stalks imperial: 2 stalks name: celery, diced
id: fresh_ginger metric: 60ml imperial: 4 tbsp name: fresh ginger, peeled and grated
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: ground_coriander metric: 5ml imperial: 1 tsp name: ground coriander
id: ground_cumin metric: 2.5ml imperial: 1/2 tsp name: ground cumin
id: turmeric metric: 2.5ml imperial: 1/2 tsp name: ground turmeric
id: vegetable_broth metric: 1.2 liters imperial: 5 cups name: vegetable broth
id: coconut_milk metric: 400ml can imperial: 14 oz can name: coconut milk, full-fat
id: honey metric: 30ml imperial: 2 tbsp name: honey
id: lime_juice metric: 30ml imperial: 2 tbsp name: fresh lime juice
id: coconut_cream metric: 120ml imperial: 1/2 cup name: coconut cream for garnish
id: fresh_cilantro metric: 45ml imperial: 3 tbsp name: fresh cilantro, chopped
id: toasted_coconut metric: 30ml imperial: 2 tbsp name: toasted coconut flakes
id: pumpkin_seeds metric: 30ml imperial: 2 tbsp name: toasted pumpkin seeds
id: crusty_bread metric: 1 loaf imperial: 1 loaf name: crusty bread for serving

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Toss {large_carrots} with 30ml (2 tbsp) {olive_oil}, {salt}, and {black_pepper}. Spread in a single layer on the prepared baking sheet.
Roast for 30-35 minutes, stirring once halfway through, until carrots are tender and lightly caramelized at the edges.
Meanwhile, heat remaining {olive_oil} in a large soup pot over medium heat. Add {yellow_onion} and {celery}, cooking for 5-7 minutes until softened.
Add {fresh_ginger}, {garlic}, {ground_coriander}, {ground_cumin}, and {turmeric}. Cook for 1 minute until fragrant.
Add roasted carrots and {vegetable_broth} to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Using an immersion blender, puree soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches.
Stir in {coconut_milk}, {honey}, and {lime_juice}. Simmer for 5 minutes more, then taste and adjust seasoning with salt, pepper, or lime juice.
If soup is too thick, thin with additional broth. If too thin, simmer uncovered to reduce.
Ladle into bowls and garnish with a swirl of {coconut_cream}, {fresh_cilantro}, {toasted_coconut}, and {pumpkin_seeds}. Serve hot with {crusty_bread}.

Tips

Roasting Benefits: Roasting the carrots first caramelizes their natural sugars and adds depth of flavor that you can't achieve by simply boiling them.

Carrot Selection: Choose large, sweet carrots like Nantes or Chantenay varieties. Baby carrots work but may lack the depth of flavor of full-sized carrots.

Ginger Prep: Use a spoon edge to scrape the skin off fresh ginger - it's easier than a peeler and wastes less. The younger the ginger, the more tender and less fibrous it will be.

Consistency Control: The soup should be smooth and creamy but still pourable. Adjust thickness with broth or coconut milk as needed.

Coconut Milk: Use full-fat coconut milk for the richest flavor and texture. Light coconut milk will work but won't provide the same richness.

Make-Ahead: This soup actually improves overnight as flavors develop. Store refrigerated for up to 5 days or freeze for up to 3 months.

Spice Adjustments: Start with less ginger and add more to taste - its heat can vary significantly. Fresh ginger is essential; ground ginger won't provide the same bright flavor.

Garnish Creativity: Try a drizzle of chili oil, toasted seeds, or fresh herbs. Even a simple swirl of good olive oil elevates the presentation.