Creamy Roasted Carrot and Ginger Soup

• 2 lbs carrots, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt to taste
• Fresh cilantro for garnish
• Optional: 1 tsp honey or maple syrup

Steps

1. 1 Preheat oven to 400°F. Toss carrots and onion with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes until tender.
2. 2 While vegetables roast, heat remaining oil in a large pot. Add garlic and ginger, sauté for 1 minute until fragrant.
3. 3 Add roasted vegetables to the pot along with broth, coconut milk, cumin, cayenne, and salt. Bring to a simmer.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
5. 5 Adjust seasoning with salt and a touch of honey or maple syrup if desired for a hint of sweetness.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender

Variations

• Add cooked chickpeas for extra protein.
• Stir in a splash of lime juice for a zesty twist.

Substitutions

• Swap coconut milk for almond milk for a lighter version.
• Use vegetable stock cubes if homemade broth isn't available.

Pairings

• Pairs well with crusty bread or a simple green salad.
• Serve with spiced nuts for an added crunch.

Nutrition

Tips

• For a richer flavor, roast the garlic alongside the carrots.
• This soup keeps well and tastes even better the next day.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with warm crusty bread or a side salad for a complete meal.
• A drizzle of olive oil or a dollop of Greek yogurt adds a nice finish.

FAQ