Carrot Ginger Creamy Soup (Print)

Smooth blend of roasted carrots, ginger, and cream with aromatic spices and fresh herb garnish.

# Components:

→ Vegetables

01 - 1.5 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 - 0.5 cup heavy cream (or coconut cream for dairy-free)

→ Seasonings

07 - 2 tbsp olive oil
08 - 0.5 tsp ground cumin (optional)
09 - 0.5 tsp salt, or to taste
10 - 0.25 tsp black pepper

→ Garnish (optional)

11 - Chopped fresh parsley or chives
12 - A swirl of extra cream

# Method:

01 - Preheat the oven to 400°F.
02 - Toss carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin if using; spread evenly on a baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until carrots are tender and edges caramelize.
04 - Transfer roasted vegetables to a large saucepan; add sliced ginger and vegetable broth, then bring to a simmer and cook for 10 minutes to blend flavors.
05 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in cream and adjust seasoning as desired; reheat gently if needed before serving.
07 - Serve hot, garnished with fresh herbs and a swirl of cream if desired.

# Expert Advice:

01 -
  • The roasting step caramelizes the carrots, turning them into something richer and more complex than you'd expect from such a simple vegetable.
  • It comes together in under an hour and tastes like you've been simmering something all day.
  • Naturally creamy without being heavy, and it works whether you're cooking for yourself or feeding a table of people.
02 -
  • Don't skip the roasting step—boiling carrots and blending them tastes like a different, less interesting soup entirely.
  • Blend the soup when it's just warm enough to handle safely, not piping hot, so you keep all that bright, fresh flavor.
  • Taste as you go with the seasoning; salt makes the carrot sweetness sing, but it's easy to overdo it.
03 -
  • Roast the vegetables on a lined baking sheet so they caramelize directly on the hot surface—this creates more flavor than if they steam in their own moisture.
  • If the soup is too thick for your taste, thin it with a splash of broth or cream rather than adding water, which dilutes the flavor.
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