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Silky Roasted Carrot Ginger Soup with Coconut Milk

carrot ginger soup - Tasty
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Create this velvety, comforting carrot ginger soup using roasted carrots for deep flavor. This recipe is naturally sweet, dairy-free, and quick enough for a weeknight meal.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the chopped carrots, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, until the carrots are tender and slightly caramelized.
  2. Transfer the roasted vegetables to a large pot or Dutch oven.
  3. Add the grated ginger, turmeric powder, and cumin to the pot. Cook over medium heat for 1 minute, stirring constantly until fragrant.
  4. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
  5. Carefully transfer the soup mixture to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and silky.
  6. Return the pureed soup to the pot over low heat. Stir in the full-fat coconut milk. Heat through gently, but do not boil.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Serve hot, garnished with your choice of toppings.

Notes

  • Roasting the carrots is key to developing a deep, naturally sweet flavor for this soup.
  • For an Instant Pot version, skip roasting. Sauté the onion, garlic, ginger, and spices in the pot. Add carrots and broth. Pressure cook on High for 8 minutes, then quick release. Blend and add coconut milk.
  • If you prefer a spicier kick, increase the fresh ginger to 1.5 tablespoons or add a pinch of cayenne pepper with the dry spices.

Nutrition

Find it online: https://alchemychef.com/carrot-ginger-soup-silky-roasted-recipe/