Carrot Ginger Creamy Soup (Print View)

A smooth blend of roasted carrots and ginger with a creamy touch offers a comforting taste experience.

# Components:

→ Vegetables

01 - 1½ lbs peeled carrots, 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 (substitute coconut cream for dairy-free)

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin (optional)
09 - ½ tsp salt, or to taste
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives (optional)
12 - A swirl of cream (optional)

# Method:

01 - Set the oven temperature to 400°F.
02 - Toss carrots, onion, and garlic with olive oil, salt, pepper, and cumin if using. Arrange in a single layer on a baking sheet.
03 - Bake for 25 to 30 minutes, stirring midway, until carrots are tender and caramelized.
04 - Transfer vegetables to a large saucepan, add sliced ginger and vegetable broth.
05 - Heat to a simmer and cook for 10 minutes.
06 - Remove from heat and blend using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in heavy cream, adjust seasoning as needed.
08 - Gently warm if necessary and serve garnished with fresh herbs and a swirl of cream.

# Expert Advice:

01 -
  • It tastes like a restaurant soup but comes together in under an hour with minimal fussing.
  • The roasting step is where the magic happens—carrots become naturally sweet and the onions lose their sharp edge.
  • It's forgiving; you can swap cream for coconut milk, add heat with chili flakes, or thin it out depending on your mood.
02 -
  • Don't skip the roasting step—boiling carrots straight in broth gives you a flat, watery soup. Roasting concentrates their sweetness and adds complexity.
  • Blend the hot soup carefully if you're using a countertop blender; pressure builds up and the lid can pop off. Fill it only halfway and hold the lid down with a kitchen towel.
  • The soup thickens as it cools, so don't panic if it seems thinner than you'd like when it's piping hot; taste again after it sits for a few minutes.
03 -
  • If your blender struggles with hot liquid, let the soup cool for five minutes before blending—you'll have more control and less risk of a mess.
  • Taste the soup before adding salt; roasted vegetables already concentrate salt, so you might need less than you'd expect.
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