Creamy Carrot Ginger Soup (Printable Version)

Velvety blend of roasted carrots and ginger finished with a touch of cream for softness.

# What You’ll Need:

→ Vegetables

01 - 1.5 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 - 0.5 cup heavy cream or coconut cream for dairy-free option

→ Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin (optional)
09 - 0.5 teaspoon salt, or to taste
10 - 0.25 teaspoon black pepper

→ Garnish (optional)

11 - Chopped fresh parsley or chives
12 - A swirl of extra cream

# Step-by-Step Guide:

01 - Set the oven temperature to 400°F.
02 - Toss carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin (if using); spread evenly on a baking sheet.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until carrots are tender and edges caramelize.
04 - Transfer roasted vegetables to a large saucepan, add sliced ginger and vegetable broth.
05 - Bring to a simmer over medium heat and cook for 10 minutes to meld flavors.
06 - Remove from heat and blend the soup until smooth using an immersion blender or countertop blender in batches.
07 - Stir in the cream and adjust seasoning according to taste.
08 - Warm gently if necessary and serve garnished with fresh herbs and a swirl of cream.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but the roasting does most of the work while you do something else.
  • The ginger gives it a sophisticated warmth that sneaks up on you in the best way.
  • One pot (well, mostly) and you've got something elegant enough to serve guests but simple enough for a Tuesday lunch.
02 -
  • Don't skip the roasting step—boiling carrots gives you something entirely different, flat and one-dimensional compared to the caramelized version.
  • Add the ginger to the hot broth after roasting, not before; fresh ginger can become bitter if it roasts too long, but simmering it briefly brings out its best qualities.
03 -
  • Taste the broth before you buy it—a good broth makes a better soup, and mediocre broth can't be rescued.
  • If your soup breaks or looks separated after blending, stir in a splash more broth or cream and gently reheat; silky texture is worth a moment of extra attention.
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