Sweet and Spicy Roasted Carrot Ginger Soup
A velvety-smooth soup that perfectly balances the deep, caramelized sweetness of roasted carrots with a fiery, zesty kick from fresh ginger. Made luxuriously creamy with coconut milk, this nourishing, plant-based soup is a bowl of pure sunshine that warms you from the inside out.
Equipment
- Large rimmed baking sheet
- Large Dutch oven or heavy-bottomed pot
- Immersion blender or countertop blender
- Chef's knife
- Cutting board
- Vegetable peeler
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 2 pounds carrots, peeled and chopped
- 2- inch piece fresh ginger, peeled and roughly chopped
- 1 large yellow onion, chopped
- 4-5 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil, divided
- 4-5 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 tablespoon pure maple syrup, optional
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). On a large, rimmed baking sheet, toss the chopped carrots, smashed garlic cloves, and about half of the chopped ginger with a generous drizzle of olive oil, salt, and pepper. Spread into a single layer and roast for 25-30 minutes, tossing halfway, until tender and beautifully caramelized.
- While the carrots are roasting, heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the remaining chopped ginger, ground cumin, coriander, and turmeric. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
- Carefully add the roasted carrots, garlic, and ginger to the pot with the onions. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Use an immersion blender to carefully purée the soup directly in the pot until it's completely smooth and velvety. Alternatively, work in batches using a regular blender, making sure to remove the center cap and cover the opening with a towel to allow steam to escape.
- Return the blended soup to the pot over low heat. Pour in the full-fat coconut milk and stir until fully incorporated. Taste and season with additional salt, pepper, and the optional tablespoon of maple syrup.
- Heat through gently, but do not let it boil after adding the coconut milk. Serve hot with your favorite toppings.
Notes
Topping Suggestions: Garnish with toasted pumpkin seeds (pepitas), a swirl of extra coconut milk, fresh cilantro, or a drizzle of chili oil for extra heat.
Flavor Boosters: Stir in a generous squeeze of fresh lime or orange juice just before serving to brighten all the flavors. For more spice, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
Ingredient Swaps: For a non-vegan version, heavy cream can replace coconut milk and chicken broth can be used instead of vegetable broth.
Pro-Tips: Do not under-roast the carrots; deep caramelization is key for flavor. Always use fresh ginger, not powdered. If using a countertop blender, always vent the lid to prevent pressure buildup from hot liquids.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
Flavor Boosters: Stir in a generous squeeze of fresh lime or orange juice just before serving to brighten all the flavors. For more spice, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
Ingredient Swaps: For a non-vegan version, heavy cream can replace coconut milk and chicken broth can be used instead of vegetable broth.
Pro-Tips: Do not under-roast the carrots; deep caramelization is key for flavor. Always use fresh ginger, not powdered. If using a countertop blender, always vent the lid to prevent pressure buildup from hot liquids.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.