Creamy Roasted Carrot Ginger Soup (Printable)

A smooth, comforting soup blending roasted carrots with ginger and cream for a naturally sweet, restaurant-quality dish.

# 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

# Step-by-Step Guide:

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.

# Expert Advice:

01 -
  • It comes together in under an hour and requires almost no active cooking time once those carrots hit the oven.
  • The roasting step caramelizes the carrots' natural sugars, creating a depth that makes you taste something almost indulgent in a humble vegetable soup.
  • One pot, one blender, and you've got a silky, restaurant-quality dish that feels like a small luxury on a weeknight.
02 -
  • Don't skip the roasting step even if you're in a hurry; it's what separates this from any watery carrot soup you've had before, and those caramelized edges are non-negotiable for real flavor.
  • If your immersion blender stalls or labors, your soup might be too thick—add broth gradually until it moves freely, as forcing an overstuffed blender is how accidents happen in the kitchen.
03 -
  • Taste your broth before you use it; a broth that's already well-seasoned or one that's too salty will throw off your final seasoning balance, so adjust your salt additions accordingly.
  • Immersion blenders are truly the MVP here because you can blend the soup right in the pot without transferring anything hot, which is both safer and means fewer dishes to wash.
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