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one ordinary bowl of smooth bright-orange roasted carrot ginger soup with a uniform creamy surface, with no carrot chunks, coconut swirl, white beans, bread, seeds or garnish
Andre Lewis

Roasted Carrot Ginger Soup

Roasting brings out the carrots' sweetness, so ginger and a measured splash of rice vinegar matter as much as the coconut milk in this smooth soup. Cut the carrots evenly and roast them until their centers are fully tender, since a blender won't hide a woody piece that never softened. Blend long enough to remove the grainy texture, then warm the finished puree gently so the coconut milk stays evenly mixed.
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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 the oven to 425°F. Toss carrots with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed sheet. Roast for 30 to 35 minutes, turning once, until fully tender with browned edges.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook onion for 7 minutes, then stir in ginger and garlic for 1 minute.
  3. Add roasted carrots, broth and remaining salt. Simmer for 10 minutes, then remove from the heat and blend with an immersion blender until very smooth.
  4. Stir in coconut milk, vinegar and white pepper. Warm gently over low heat for 3 minutes without boiling, then divide among 6 bowls.