Creamy Roasted Carrot Ginger Soup
A warm, velvety soup blending roasted carrots and fresh ginger, perfect for cozy days.
Ingredients
Vegetables
- 1.5 lbs carrots, peeled and cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, peeled
- 1 inch fresh ginger, peeled and sliced
- 4 cups vegetable broth
- 0.5 cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp olive oil
- 0.5 tsp ground cumin (optional)
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper
Garnish
- Chopped fresh parsley or chives
- A swirl of extra cream
Instructions
- Preheat oven to 400°F (200°C). Toss carrots, onion, and garlic with olive oil, salt, pepper, and cumin; roast for 25–30 minutes.
- Transfer roasted vegetables to a pot, add sliced ginger and vegetable broth, and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a blender.
- Stir in the cream, adjust seasoning, and reheat if needed. Serve garnished with herbs and a swirl of cream.
Notes
For a dairy-free version, use coconut cream instead of heavy cream.