Creamy Roasted Carrot Ginger Soup (Printable)

A smooth, comforting soup with roasted carrots, fresh ginger, and cream. Naturally vegetarian and gluten-free.

# What you need:

→ Vegetables

01 - 1½ 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 - ½ cup heavy cream (or 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
12 - A swirl of extra cream

# How to make it:

01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin (if using). Spread on a baking sheet.
03 - Roast for 25–30 minutes, stirring halfway, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth.
05 - Bring to a simmer and cook for 10 minutes to blend flavors.
06 - Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until smooth and velvety.
07 - Stir in the cream and adjust seasoning to taste.
08 - Reheat gently if needed. Serve hot, garnished with fresh herbs and a swirl of cream.

# Helpful Hints:

01 -
  • Roasting the carrots transforms their natural sweetness into something deep and almost nutty, nothing like the flat taste of boiled vegetables.
  • It comes together with minimal fuss, yet tastes like you spent hours fussing over it.
  • The ginger adds a warm, zesty brightness that keeps each spoonful interesting.
  • It reheats beautifully, so leftovers might actually be better the next day.
02 -
  • Don't skip the roasting step, boiled carrots will give you a flat, one-dimensional soup that lacks the depth this recipe is known for.
  • If your soup turns out too thick after blending, thin it with a bit more broth rather than water to keep the flavor strong.
  • Let the soup cool slightly before blending if using a countertop blender, hot liquid can build pressure and make a mess.
03 -
  • Cutting the carrots into similar-sized chunks ensures they roast evenly, so you don't end up with some pieces burnt and others still hard.
  • Taste the soup before adding the cream, sometimes the roasted vegetables are so flavorful that you'll want to use less cream than the recipe calls for.
  • If you don't have an immersion blender, let the soup cool for a few minutes before transferring to a regular blender, and never fill it more than halfway to avoid hot liquid explosions.
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