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Creamy Roasted Carrot Ginger Soup

A close-up of vibrant orange carrot ginger soup garnished with toasted pumpkin seeds.
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This recipe creates a silky, comforting carrot ginger soup using roasted carrots for natural sweetness and fresh ginger for warmth. It is a dairy-free, gluten-free soup that comes together quickly.

Ingredients

Scale
  • 2 lbs carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon maple syrup (optional, for extra sweetness)
  • Salt and black pepper to taste
  • Optional garnish: Toasted pumpkin seeds or fresh cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the chopped carrots with half of the olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and slightly caramelized.
  2. While the carrots roast, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in the cumin and turmeric, cooking for 30 seconds more.
  4. Add the roasted carrots and vegetable broth to the pot. Bring the mixture to a simmer and cook for 5 minutes to allow flavors to combine.
  5. Carefully transfer the soup mixture to a high-powered blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  6. Return the pureed soup to the pot over low heat. Stir in the full-fat coconut milk and maple syrup, if using. Heat through gently; do not boil.
  7. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with toasted pumpkin seeds or fresh cilantro for a gourmet simple soup experience.

Notes

  • For an Instant Pot version, sauté the onion, garlic, and ginger in the pot using the sauté function. Add carrots, broth, cumin, and turmeric. Cook on High Pressure for 8 minutes, then quick release. Blend with coconut milk.
  • Roasting the carrots deepens their flavor, making this a naturally sweet soup.
  • If you prefer a less zesty ginger soup flavor, reduce the amount of fresh ginger slightly.

Nutrition

Find it online: https://mdlatdmm.com/carrot-ginger-soup-recipe-45-minutes/