Carrot Ginger Creamy Soup (Print Version)

Velvety soup of roasted carrots and ginger blended smoothly with a creamy finish.

# 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 - ½ cup heavy cream (substitute coconut cream for dairy-free)

→ Seasonings

07 - 2 tablespoons olive oil
08 - ½ teaspoon ground cumin (optional)
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon black pepper

→ Garnish

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

# Directions:

01 - Heat the oven to 400°F.
02 - In a large bowl, toss carrots, 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 the carrots are tender and caramelized on the edges.
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 meld flavors.
05 - Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
06 - Stir in the cream and adjust seasoning to taste. Reheat gently if necessary.
07 - Ladle hot soup into bowls and garnish with chopped parsley or chives and a swirl of cream.

# Expert Advice:

01 -
  • Ready in under an hour with mostly hands-off roasting time.
  • Naturally silky without feeling heavy or pretentious.
  • Forgiving enough to adapt for dietary needs without losing soul.
02 -
  • Don't skip the roasting step; blending raw or barely cooked carrots makes a soup that tastes raw and pale, not sweet and alive.
  • If your blender struggles or your soup feels too thick, you can always thin it with extra broth, but you can't un-water something that's already thin.
03 -
  • Make this soup in a larger batch and freeze it in portions; it keeps for three months and tastes even better after the flavors settle.
  • If you don't have an immersion blender, a regular blender works fine, but let the soup cool first and blend in smaller batches to avoid hot liquid splatters.
Return