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Smooth orange carrot soup in a red bowl with basil leaves.
Andrew Fowler

Roasted Carrot Ginger Soup

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs carrots peeled and cut into 1-inch pieces
  • 2 tbsp neutral oil divided
  • 3/4 tsp fine salt divided
  • 1 medium yellow onion chopped
  • 1 1/2 tbsp finely grated fresh ginger
  • 2 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 1 can 13.5 oz unsweetened coconut milk
  • 1 tbsp unseasoned rice vinegar
  • 1/4 tsp white pepper

Method
 

  1. Heat oven to 425°F. Toss carrots with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed sheet. Roast 30–35 minutes, turning once, until tender with browned edges.
  2. Meanwhile, heat remaining oil in a soup pot over medium. Cook onion 7 minutes. Stir in ginger and garlic for 1 minute.
  3. Add carrots, broth and remaining salt. Simmer 10 minutes. Remove from heat; blend very smooth with an immersion blender.
  4. Stir in coconut milk, vinegar and white pepper. Heat on low 3 minutes without boiling.