Roasted Carrot Ginger Soup

$To make roasted carrot ginger soup, you need the following ingredients: - 1 lb (450g) carrots, peeled and roughly chopped into chunks - 1 medium onion, diced - 2 tablespoons olive oil - 2 teaspoons freshly grated ginger - 3 cups (720ml) vegetable broth - 1 can (14 oz/400ml) coconut milk - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnishing - Optional: 1 tablespoon fresh lemon juice Using the best ingredients makes a big difference. Fresh carrots give the soup a sweet taste. Choose bright orange carrots with firm skin. A good onion will add depth to the flavor. Fresh ginger brings warmth and zest. Look for ginger that feels smooth and firm. Quality vegetable broth adds a rich base. Select low-sodium broth to control the salt level. Coconut milk adds creaminess, so aim for full-fat for the best taste. You can change a few ingredients if needed. If you don't have carrots, sweet potatoes work well. Use yellow onion or shallots instead of a regular onion. For a lighter option, you can skip the coconut milk and use almond milk. If you want a spicy kick, try adding a pinch of cayenne pepper. Fresh cilantro can be replaced with parsley if you prefer. Be creative and enjoy the process! {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 1 lb (450g) carrots, peeled and roughly chopped into chunks - 1 medium onion, diced - 2 tablespoons olive oil - 2 teaspoons freshly grated ginger - 3 cups (720ml) vegetable broth - 1 can (14 oz/400ml) coconut milk - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnishing - Optional: 1 tablespoon fresh lemon juice for an extra touch of brightness Once you have everything, wash and peel the carrots. Chop them into big pieces. Dice the onion to get it ready for roasting. This prep is key for even cooking. Now, preheat your oven to 400°F (200°C). Take a large baking sheet and add the carrot chunks and diced onion. Pour in the olive oil. Sprinkle salt and pepper over the veggies. Toss them well to coat every piece. Spread the veggies out in a single layer. Put the baking sheet in the oven and roast for about 25-30 minutes. They should turn tender and caramelized. Make sure to toss them halfway through. This helps to brown them evenly and brings out sweet flavors. When the vegetables are done roasting, take them out of the oven. In a large pot, add the roasted carrots and onions. Pour in the vegetable broth and add the freshly grated ginger. Heat this mix on medium-high until it starts to gently boil. Then, lower the heat and let it simmer for about 10 minutes. This allows the flavors to mix well. Next, use an immersion blender to blend the soup until smooth. If you don’t have one, you can transfer the soup to a blender in batches. Just be careful as it’s hot! After blending, return the soup to the pot. Stir in the coconut milk and ground cumin. Heat it gently until it's warmed through. Taste it and adjust salt, pepper, and lemon juice if you like. Remove the pot from the heat and let it cool a bit before serving. Ladle the soup into warm bowls and enjoy this rich and flavorful blend! To make your soup shine, spices are key. Ground cumin adds warmth and depth. I love using freshly grated ginger. It gives a nice zing. You can also try a pinch of nutmeg for a cozy touch. If you want heat, add a dash of cayenne pepper. Mix and match to find your perfect flavor blend. A smooth soup is a must. After roasting, blend the carrots and onions well. Use an immersion blender for ease. If you want it thicker, reduce the broth a bit. For a lighter soup, add more broth or coconut milk. Always check the texture before serving. A perfect consistency makes the soup feel rich and hearty. How you serve the soup matters. Ladle it into warm bowls for a cozy vibe. A drizzle of extra coconut milk on top looks great. Add fresh cilantro for color and flavor. You can also squeeze a bit of lemon juice on top. This adds a bright touch that elevates the dish. Enjoy the warm and inviting look of your soup! Pro Tips Roasting for Flavor: Roasting the carrots and onions enhances their natural sweetness and adds depth to the soup. Make sure to spread them out in a single layer for optimal caramelization. Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth or water until you reach your desired consistency. Blend to incorporate fully. Infuse with Spice: For an extra kick, consider adding a pinch of red pepper flakes or a dash of cayenne pepper while simmering the soup. Garnish Creatively: Enhance presentation by adding a dollop of yogurt or sour cream on top along with the cilantro. You can also sprinkle some toasted pumpkin seeds for a crunchy texture. {{image_4}} You can make this soup even better by adding more veggies. Try sweet potatoes or butternut squash. Both add sweetness and creaminess. You can also use bell peppers for a different taste. Just chop them up and roast along with the carrots and onions. This gives the soup more flavor and nutrients. If you want a dairy-free soup, coconut milk is a great choice. It adds creaminess without dairy. You can also use almond milk or oat milk for a lighter option. Both keep the soup rich while adding a unique flavor. Just make sure to adjust the seasoning, as these milks can be less sweet than coconut milk. If you enjoy some spice, add a kick to your soup. You can stir in red pepper flakes or cayenne pepper. Start with a small amount, then taste as you go. If you want fresh heat, try adding jalapeños or serrano peppers while roasting the veggies. This gives your soup a nice warmth without overpowering the other flavors. After making roasted carrot ginger soup, let it cool down. Pour the soup into an airtight container. It will stay fresh for about 3 to 5 days in the fridge. Make sure to label the container with the date. This helps you keep track of its freshness. For longer storage, you can freeze the soup. Use freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge for best results. To reheat, pour the soup into a pot. Heat it gently over medium-low heat. Stir often to avoid burning. If the soup seems thick, add a splash of vegetable broth or water. Taste and adjust the seasoning if needed. This helps bring back the flavors of the soup. Enjoy it warm with a drizzle of coconut milk and fresh cilantro on top! To make Roasted Carrot Ginger Soup vegan, simply swap the coconut milk for a plant-based milk. Almond or oat milk work well. You can also ensure that your vegetable broth is vegan. This keeps all the flavors while making it suitable for a vegan diet. Yes, you can use frozen carrots for this soup. Just remember to thaw them first. Frozen carrots may not roast as nicely, but they will still taste good. You can skip the roasting step and cook them directly in the broth. Carrot ginger soup offers many health benefits. Carrots are rich in beta-carotene, which helps with vision and skin health. Ginger adds anti-inflammatory properties and aids digestion. Together, they create a nutritious and comforting dish that can boost your immune system. Roasted Carrot Ginger Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheating it gently on the stove will bring back its lovely flavors. Yes, you can prepare this soup in advance. Make the soup and let it cool before storing it in the fridge. You can also freeze it for longer storage. This makes it easy to enjoy a warm bowl whenever you want! This blog post covered how to make a tasty roasted carrot ginger soup. We looked at key ingredients, cooking steps, and useful tips. You learned about quality ingredients and easy substitutions. Plus, I shared ways to enhance the flavor with spices and how to adjust the soup's thickness. Don't forget to try out the variations. Use different veggies or dairy-free options. This soup is healthy and easy to store for later. Enjoy making this delicious dish!$

Roasted Carrot Ginger Soup

A warm and comforting soup made with roasted carrots and ginger, blended with coconut milk for a creamy texture.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 lb carrots, peeled and roughly chopped into chunks
1 medium onion, diced
2 tablespoons olive oil
2 teaspoons freshly grated ginger
3 cups vegetable broth
1 can (14 oz) coconut milk
1 teaspoon ground cumin
to taste salt and freshly ground black pepper
for garnishing fresh cilantro leaves
1 tablespoon fresh lemon juice (optional)

Instructions

Begin by preheating your oven to 400°F (200°C).
On a large baking sheet, combine the carrot chunks and diced onion. Drizzle with olive oil and season generously with salt and pepper. Toss until the vegetables are evenly coated. Spread them into a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. They should be tender and slightly caramelized. Remember to toss them halfway through the roasting time to ensure they cook evenly.
In a large saucepan or pot, add the roasted carrots and onions. Pour in the vegetable broth and add the freshly grated ginger. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. (If you prefer, you can also transfer the soup in batches to a countertop blender for this step, blending until smooth and then returning it to the pot.)
Stir in the coconut milk and ground cumin, mixing well. Heat the soup gently until warmed through. Taste and adjust the seasoning with additional salt, pepper, and optional lemon juice for a refreshing brightness.
Once heated, remove the pot from the heat and allow it to cool slightly before serving.

Notes

For an appealing finish, drizzle a little extra coconut milk on top and sprinkle with fresh cilantro leaves.

Keyword carrot, coconut milk, ginger, soup