Creamy Roasted Carrot Ginger Soup
A warm, velvety soup combining roasted carrots, fresh ginger, and coconut milk for a comforting and flavorful dish.
Ingredients
Vegetables
- 1.5 lbs carrots (peeled and cut into 1-inch pieces)
- 1 medium yellow onion (peeled and quartered)
- 3 cloves garlic (peeled)
- 1 inch fresh ginger (peeled and sliced)
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- to taste Salt and freshly ground black pepper
- as needed Fresh cilantro or parsley (chopped, for garnish)
- as needed Extra coconut milk or Greek yogurt (for drizzling)
- a handful Toasted pumpkin seeds (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Spread carrots, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with cumin, coriander, salt, and pepper. Toss to coat and roast for 25–30 minutes.
- Transfer roasted vegetables to a pot. Add ginger and broth. Simmer for 10 minutes.
- Puree the soup until smooth. Stir in coconut milk and season to taste.
- Serve hot, garnished with herbs, coconut milk or yogurt, and toasted seeds.
Notes
This soup is perfect for a cozy, healthy meal and can be customized with your favorite toppings.