Description
This Roasted Carrot and Ginger Soup is a warm, creamy, and naturally sweet soup featuring oven-roasted carrots combined with fresh ginger for a comforting and healthy meal. Perfectly vegan, dairy-free, and gluten-free, this soup makes a deliciously nourishing option for cozy days.
Ingredients
Vegetables
- 2 pounds carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (13.5 oz / 400 ml) coconut milk or heavy cream
- 1 tablespoon lemon or orange juice
Optional Garnishes
- Fresh herbs
- Coconut cream
- Pumpkin seeds
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the peeled and chopped carrots along with the chopped onion on a baking sheet. Drizzle them with olive oil and toss to ensure they are evenly coated.
- Roast Vegetables: Roast the carrots and onions in the oven for 30 to 35 minutes, turning them halfway through the cooking time. Roast until they are tender and lightly caramelized, enhancing their natural sweetness.
- Combine in Pot: Transfer the roasted carrots and onions to a large pot. Add minced garlic, grated ginger, ground cumin, ground coriander, salt, and black pepper to the pot.
- Simmer Soup Base: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for about 5 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Take care to blend in batches if using a countertop blender.
- Add Creaminess and Brightness: Stir in the coconut milk (or heavy cream) and the lemon or orange juice. This will add creaminess and a touch of acidity, balancing the sweetness of the roasted carrots.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or spices as desired.
- Serve and Garnish: Serve the soup warm, garnished with fresh herbs, a swirl of coconut cream, or pumpkin seeds according to preference.
Notes
- Roasting the carrots deepens their natural flavor and adds a subtle caramelized sweetness to the soup.
- Use coconut milk to keep the soup vegan and dairy-free, or substitute with heavy cream for a richer flavor and texture.
- For a spicy kick, add chili flakes or cayenne pepper when adding the spices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International / European-Inspired
