Creamy Carrot Ginger Soup (Print)

Sweet roasted carrots blended with zesty ginger create this velvety, comforting soup finished with cream.

# What you'll need:

→ Vegetables

01 - 1½ lbs carrots, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 cloves garlic, peeled
04 - 1-inch piece fresh ginger, peeled and sliced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup heavy cream or coconut cream

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives
12 - Extra cream for swirling

# Directions:

01 - Preheat the oven to 400°F for roasting the vegetables.
02 - Toss carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin. Spread evenly on a baking sheet.
03 - Roast for 25–30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
05 - Remove from heat. Puree with an immersion blender until completely smooth and velvety.
06 - Stir in the cream and adjust seasoning to taste. Reheat gently if needed. Serve hot, garnished with fresh herbs and a swirl of cream.

# Expert Advice:

01 -
  • Roasting the vegetables first creates depth that makes people think you spent hours on this soup
  • The ginger adds a bright kick that cuts through the creaminess in the best way
02 -
  • Let the roasted vegetables cool slightly before blending, hot soup can expand and make a mess
  • If you want it thinner, add more broth a little at a time after blending
03 -
  • Cut your carrots into similar sized chunks so they roast evenly
  • Use the freshest ginger you can find, it makes a noticeable difference
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