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Creamy Roasted Carrot and Ginger Soup
Prep: 10 minutes
Cook: 45 minutes
Servings: 4
The Magic of Roasting
Discover the profound difference roasting makes in this luxurious carrot soup. The caramelization process unlocks a deep, sweet flavor in the carrots that simply can't be achieved by boiling. Aromatic ginger adds a delightful warmth and complexity, while a splash of coconut milk provides a silky-smooth finish. This soup is a sophisticated classic for any occasion.
Materials
- 1.5 lbs carrots, peeled and cut into 1-inch pieces
- 1 large yellow onion, quartered
- 3 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- Salt and freshly ground black pepper
- Toasted pumpkin seeds for garnish
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots and onion.
- Mince the ginger.
Cooking
- On a baking sheet, toss the carrots, onion, and unpeeled garlic cloves with olive oil, salt, and pepper.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized at the edges.
- Squeeze the roasted garlic from its peel and discard the skin. Transfer all the roasted vegetables to a large pot.
- Add the minced ginger and vegetable broth to the pot. Bring to a simmer over medium heat and cook for 10 minutes to let the flavors meld.
- Remove from heat and blend with an immersion blender until completely smooth.
- Stir in the coconut milk and gently reheat the soup, but do not let it boil.
- Taste and adjust seasoning with more salt and pepper if needed.
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