Categories Christmas Recipes, Easy Recipes, Soup Recipes, Winter Recipes

Creamy Carrot Ginger Soup

by Annmarie

Roasted Carrot Ginger Soup brings together naturally sweet roasted carrots, fresh ginger, and creamy coconut milk for a smooth, comforting bowl. The flavors are warm and inviting, while the simple preparation makes it an easy choice for cozy soup recipes.

Roasting the carrots helps bring out their natural sweetness, while fresh ginger adds a gentle warmth to the soup. Coconut milk gives the finished soup a silky texture that makes each spoonful feel rich and satisfying.
The recipe comes together with everyday ingredients and doesn’t require much fuss. It’s a comforting option for chilly days or whenever a wholesome meal is in order.

Serve the soup with crusty bread for a simple and soothing meal. The combination makes a satisfying bowl that’s easy to enjoy whenever you’re craving something warm and comforting.

Carrot Ginger Soup

Carrot Ginger Soup

Carrot Ginger Soup
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This carrot ginger soup is the kind of cozy comfort that tastes like it should be complicated but is honestly so simple. Roasted carrots bring a natural sweetness, fresh ginger adds a warm little kick, and coconut milk makes everything silky and dreamy. It is the kind of bowl that feels good from the first spoonful.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 pounds carrots rough chopped
  • 2 pounds carrots rough chopped
  • 2 tablespoons olive oil divided
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • Salt and pepper to taste
  • 1 medium onion diced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon turmeric
  • 4 cups low sodium vegetable broth low sodium
  • 4 cups low sodium vegetable broth low sodium
  • 1 can unsweetened coconut milk light fat
  • 1 can unsweetened coconut milk light fat
  • Cilantro for serving
  • Cilantro for serving
  • Crusty bread for serving
  • Crusty bread for serving

Instructions

  1. Start by heating the oven to 425°F and lining a large, rimmed baking sheet with parchment paper.
  2. Arrange the carrots on the prepared baking sheet, then drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Toss well to coat, then roast for 25–30 minutes, tossing halfway through, until the carrots are fork-tender and beginning to caramelize.
  3. While the carrots are roasting, warm the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onions and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
  4. Add the garlic, ginger, coriander, and turmeric, then cook for about 30 seconds until fragrant. Pour in the vegetable broth and reduce the heat to low, keeping the mixture warm until the carrots are finished roasting.
  5. Transfer the roasted carrots to the pot, setting a few aside for garnish. Blend the soup with an immersion blender until it reaches your preferred consistency. If using a regular blender, work in batches.
  6. Stir in the light unsweetened coconut milk, then serve topped with the reserved roasted carrots and fresh cilantro. Add crusty bread on the side if desired.

Notes

  • Tip: Cut the carrots into similar-sized pieces so they roast and caramelize at an even rate.
  • Storage: Keep any leftover soup in an airtight container in the refrigerator for up to 4–5 days.
  • Freezing: This soup freezes well. Transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
  • Make Ahead: The carrots can be roasted a few days ahead of time. Store them in the refrigerator until you're ready to prepare the soup.

© Annmarie

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