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For this roasted carrot ginger soup, you need: - 1 lb carrots, peeled and cut into chunks - 1 medium onion, chopped - 2 tablespoons olive oil - 2 teaspoons fresh ginger, grated - 3 cups vegetable broth - 1 can (14 oz) coconut milk - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh cilantro, for garnish - Optional: 1 tablespoon lemon juice for added freshness Each ingredient plays a role in making the soup rich and tasty. The carrots add natural sweetness, while the ginger gives a spicy kick. The onion brings depth, and coconut milk adds creaminess. You can swap some ingredients if needed. - Instead of carrots, you can use sweet potatoes. - For a different flavor, try using shallots in place of onion. - If you do not have coconut milk, almond milk works well too. - For a spicy touch, add a pinch of cayenne pepper. - You can use chicken broth instead of vegetable broth for a non-vegan option. These substitutions keep the soup delicious while catering to your pantry. This soup is not just tasty; it is also good for you. - Carrots provide beta-carotene, which is great for your eyes. - Ginger is known for helping with digestion and reducing inflammation. - Coconut milk offers healthy fats that can boost energy. - Onions are packed with antioxidants, which help your body stay strong. - Cumin can support digestion and add a unique flavor. With these ingredients, you enjoy a bowl of comfort that is also nutritious. {{ingredient_image_1}} Start by gathering your ingredients. You need 1 pound of carrots and one medium onion. Peel the carrots and cut them into chunks. Chop the onion into small pieces. This helps it cook faster. Place both the carrots and onions in a bowl. Add 2 tablespoons of olive oil, salt, and pepper. Toss them together until well coated. This step adds great flavor to the soup. Now, preheat your oven to 400°F (200°C). Spread the carrot and onion mix on a baking sheet. Make sure they are in a single layer. This helps them roast evenly. Roast them for 25-30 minutes. Check them halfway through and toss them again. You want the carrots to be tender and slightly caramelized. This brings out their natural sweetness. Once the veggies are roasted, transfer them to a large pot. Add 3 cups of vegetable broth and 2 teaspoons of grated ginger. Bring this mixture to a boil. Then, reduce the heat and let it simmer for 10 minutes. This allows the flavors to blend well. Using an immersion blender, blend the soup until it is smooth. If you don’t have one, you can use a countertop blender in batches. After blending, stir in 14 ounces of coconut milk and 1 teaspoon of ground cumin. Heat the soup through and taste it. Adjust the salt and pepper as needed. For a fresh touch, you can add 1 tablespoon of lemon juice. Enjoy your delicious soup! To boost the taste of your soup, consider adding a pinch of spices. Ground cumin adds warmth and depth. You can also add fresh herbs like cilantro for a bright finish. If you want some zing, a tablespoon of lemon juice adds freshness. When blending, taste your soup and adjust the salt and pepper to ensure it shines. A common mistake is not roasting the carrots long enough. Roasting brings out their natural sweetness. Make sure they get tender and caramelized. Another pitfall is adding too much liquid at once. Start with less broth, then add more if needed. Lastly, don't skip the coconut milk; it adds creaminess and balances the flavors. Using the right tools makes cooking easier. An immersion blender is great for blending soup directly in the pot. If you don't have one, a countertop blender works well too. A sharp knife helps you cut the carrots and onions easily. Finally, make sure to have a sturdy baking sheet for roasting. These tools will help you create the best roasted carrot ginger soup. Pro Tips Choose Fresh Carrots: Opt for vibrant, firm carrots for the best flavor and sweetness. Adjusting Spice Levels: If you prefer a spicier soup, consider adding a pinch of cayenne pepper or a dash of hot sauce. Blend for Creaminess: For an ultra-smooth texture, ensure to blend the soup thoroughly until all chunks are eliminated. Storage Tips: This soup stores well in the refrigerator for up to 5 days. Reheat gently on the stove. {{image_2}} You can make roasted carrot ginger soup even more exciting by adding spices. Try adding 1 teaspoon of ground coriander for a fresh note. A pinch of cayenne pepper can give it heat. For a warm touch, add a dash of cinnamon. Each spice brings a new twist to the flavor. This soup is already dairy-free, thanks to coconut milk. If you want to keep it vegan, just stick with the recipe. You can also use almond milk instead of coconut milk. This change will give the soup a nutty flavor while keeping it creamy. Feel free to mix in other veggies for added taste. Sweet potatoes add sweetness and creaminess. You can also use butternut squash for a richer flavor. Adding bell peppers gives it a nice color and taste. Just roast them along with the carrots for the best results. You can store leftover soup in the fridge. Use an airtight container to keep it fresh. It will last for about 4 to 5 days. Make sure the soup cools down before you put it in the fridge. If you want to save some for later, freezing works great. Pour the soup into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can stay good for about 3 months. When you’re ready to eat it, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it over medium heat, stirring often. You can also use a microwave. Heat it in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to get the right texture. This keeps every bowl flavorful and warm. Roasted carrot ginger soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. You can also freeze it for up to 3 months. Just make sure to cool it completely before freezing. This way, it keeps its great taste. Yes, you can use frozen carrots! They work well in this recipe. Just thaw them before roasting. You may need to adjust the roasting time slightly. Aim for them to be tender and slightly caramelized. This soup pairs well with crusty bread or a fresh salad. You could also serve it with grilled cheese for a cozy meal. The flavors blend nicely and make a comforting dish. Try adding a dollop of yogurt or sour cream on top for creaminess. To add some heat, try adding a pinch of cayenne pepper or red pepper flakes. You can also add fresh chili peppers when blending. Start with a small amount and taste as you go to find your perfect spice level. Roasted Carrot Ginger Soup is rich in flavor and nutrients. I covered key ingredients and their benefits, plus tips on how to prep and roast them. We explored variations to keep it interesting and how to store leftovers. Remember, you can adjust the spices to fit your taste. In the end, this soup offers warmth and comfort, making it perfect every time. Enjoy creating your own version and happy cooking!

Roasted Carrot Ginger Soup

A warm and comforting soup made with roasted carrots and ginger, perfect for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb carrots, peeled and cut into chunks
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh ginger, grated
  • 3 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • for garnish fresh cilantro
  • 1 tablespoon lemon juice (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a baking sheet, toss the carrot chunks and chopped onion with olive oil, salt, and pepper. Spread them out in a single layer.
  • Roast in the oven for about 25-30 minutes, or until the carrots are tender and slightly caramelized, tossing halfway through for even cooking.
  • In a large pot, bring the roasted carrots and onions along with vegetable broth and grated ginger to a boil. Reduce heat and simmer for 10 minutes.
  • Using an immersion blender, carefully blend the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
  • Stir in the coconut milk and ground cumin. Heat through and adjust seasoning with salt, pepper, and optional lemon juice to taste.
  • Once heated, remove from the heat and let it cool slightly before serving.

Notes

Serve with a drizzle of coconut milk and fresh cilantro for garnish.
Keyword carrot, ginger, soup, vegan