Roasted Carrot Ginger Soup
This recipe is for a creamy and flavorful roasted carrot ginger soup.
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Pinch of salt
- Pinch of black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or heavy cream for a richer soup)
- Fresh cilantro, for garnish (optional)
Cooking Guide
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, cumin, coriander, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet.
- Roast the carrots for 20-25 minutes, or until tender and slightly browned.
- While the carrots are roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, and cook for another minute, until fragrant.
- Add the roasted carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender or transferring the soup to a blender in batches, puree the soup until smooth.
- Stir in the coconut milk (or cream) and heat through until warmed. Season with additional salt and pepper to taste.
- Serve garnished with fresh cilantro, if desired.
Tips
- For a deeper roasted flavor, broil the carrots for the last 2-3 minutes of roasting, watching closely to avoid burning.
- You can substitute vegetable broth with chicken broth for a richer flavor.
- If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
- To make the soup vegan, use coconut milk and vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to thin the soup.
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