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Creamy Vegan Roasted Carrot Ginger Soup

Close-up of a vibrant orange bowl of creamy carrot ginger soup, lightly seasoned with black pepper.
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This recipe unfolds a story of comfort with a silky smooth texture, balancing the natural sweetness of roasted carrots with the bright warmth of fresh ginger. It is an easy, dairy-free soup perfect for a nourishing meal.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and slightly caramelized. Roasting deepens the carrot flavor.
  2. While carrots roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the smashed garlic, grated ginger, turmeric, and cumin to the pot. Cook for 1 minute until fragrant.
  4. Transfer the roasted carrots to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.
  5. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and silky. Alternatively, transfer the soup in batches to a standard blender (vent the lid to allow steam to escape) and blend until smooth, then return to the pot.
  6. Stir in the full-fat coconut milk and maple syrup, if using. Heat gently over low heat until warmed through. Do not boil after adding coconut milk.
  7. Taste the soup and adjust seasoning with salt and pepper as needed. You may need more salt to balance the ginger.
  8. Serve your comforting carrot ginger soup hot, garnished with fresh cilantro or parsley.

Notes

  • For an Instant Pot option, combine all ingredients except coconut milk and maple syrup in the pot. Cook on High Pressure for 8 minutes, followed by a Natural Pressure Release for 10 minutes. Blend, then stir in coconut milk and heat.
  • If you prefer a richer, less sweet soup, omit the maple syrup. The natural sweetness from the roasted carrots is often enough.
  • For an extra layer of flavor, add a squeeze of fresh lime juice just before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/carrot-ginger-soup-creamy-vegan-recipe/