Creamy Carrot Ginger Soup (Printable)

Sweet roasted carrots blended with ginger and cream create this silky vegetarian soup.

# What You'll Need:

→ Vegetables

01 - 1½ lbs carrots, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 cloves garlic, peeled
04 - 1-inch piece fresh ginger, peeled and sliced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup heavy cream

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives
12 - Extra cream for swirling

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin. Spread evenly on a baking sheet.
03 - Roast for 25-30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth.
05 - Bring to a simmer and cook for 10 minutes to allow flavors to meld.
06 - Remove from heat. Blend with an immersion blender until completely smooth and velvety.
07 - Stir in heavy cream and adjust seasoning to taste.
08 - Reheat gently if needed. Serve hot, garnished with fresh herbs and a swirl of cream.

# Expert Suggestions:

01 -
  • Roasting the vegetables first gives the soup an incredible depth that you cannot get from stovetop cooking alone
  • The ginger adds a bright warmth that cuts through the richness making every spoonful feel balanced and complete
  • This soup freezes beautifully so you can double the batch and have comfort food ready for busy weeks
02 -
  • Hot soup expands rapidly in a blender so never fill it more than halfway full and remove the center cap from the lid covering the opening with a kitchen towel to let steam escape safely
  • The ginger should be sliced rather than minced because it will be blended out later and larger slices are easier to fish out if you prefer a completely smooth texture
  • Let the roasted vegetables cool for just a few minutes before adding the hot broth to prevent the mixture from bubbling over aggressively when it hits the pan
03 -
  • Cut your carrots into roughly uniform sizes so they roast evenly and some pieces do not end up mushy while others are still firm
  • Room temperature cream incorporates more smoothly into hot soup so take it out of the fridge while the vegetables roast
  • A splash of lemon juice or apple cider vinegar right before serving can make the flavors pop especially if your carrots were not very sweet to begin with
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