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roasted ginger carrot soup
5.0 from 3 votes

Creamy Roasted Carrot Ginger Soup

This Creamy Roasted Carrot Ginger Soup is easy, nourishing, and dairy-free! Roasted vegetables are blended with fresh ginger and coconut cream until silky smooth.

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course: Soup
Cuisine: American
Keyword: creamy roasted carrot ginger soup
Servings:
Calories: 188 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp Knife
  • Cutting board
  • Measuring cups and spoons
  • High speed blender or immersion blender

Ingredients

  • 1½ lbs carrots (peeled and chopped into 1-inch pieces)
  • 1 medium yellow onion (peeled and quartered )
  • 3 garlic cloves (peeled)
  • 1½ tablespoons fresh ginger (peeled and chopped)
  • 2 tablespoons extra virgin olive oil
  • 2 cups vegetable or chicken broth (warmed plus more as needed)
  • 1/2 cup unsweetened coconut cream
  • 1-2 teaspoons apple cider vinegar
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt (or to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  2. Prepare the vegetables: Arrange the chopped carrots, quartered onion, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with turmeric, black pepper, and salt. Toss everything together until evenly coated.
  3. Roast: Roast for 25–35 minutes, flipping halfway through, until the carrots are fork-tender and lightly caramelized. Keep an eye on the garlic and remove it early if it begins to brown too much.
  4. Blend: Transfer the roasted vegetables to a high-speed blender. Add the fresh ginger, warm broth, and coconut cream. Blend until completely smooth and creamy, following your blender's instructions for hot liquids.
  5. Finish: Add 1 teaspoon of apple cider vinegar and blend briefly to combine. Taste and add another teaspoon if desired. Adjust the salt and add more broth as needed to reach your preferred consistency.
  6. Serve: Pour into bowls and serve warm. Garnish with a drizzle of coconut cream, fresh herbs, or cracked black pepper if desired.

Storage Instructions

  1. Refrigerator: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
  2. Freezer: This soup freezes beautifully! Once cooled, transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months.
  3. Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if needed to thin the consistency. If the coconut cream separates slightly, simply stir or blend until smooth again.

Notes

  • For a thicker soup: Start with 2 cups of broth and gradually add more until you reach your desired consistency.

  • For a milder ginger flavor: Start with 1 tablespoon of ginger and increase to taste.

  • For extra ginger flavor: Roast the ginger alongside the vegetables instead of adding it fresh to the blender for a softer, more mellow ginger flavor.

  • Coconut milk substitution: Full-fat canned coconut milk can be used in place of coconut cream for a slightly lighter soup.

Nutrition

Serving: 1 serving | Calories: 188 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 12 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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