Carrot Soup
Creamy carrot soup with ginger, garlic, and a touch of coconut milk. Healthy, vibrant orange color, surprisingly satisfying. The trick is roasting the carrots first to concentrate their natural sweetness.
Prep Time
14 min
Cook Time
20 min
Servings
2
Calories
404 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot½ medium
- Cream¼ cup
- Garlic1 ½ cloves
- Onion½ medium
- Black Pepper¼ tsp
- Bay Leaves½
- Olive Oil1 tbsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Carrot0.5 medium
- Cream0.25 cup
- Garlic1.5 cloves
- Onion0.5 medium
- Black Pepper0.25 tsp
- Bay Leaves0.5
- Olive Oil1 tbsp
- Salt0.5 tsp
Instructions
- 1
Heat oven to 425°F (220°C). Peel and chop 2 lb of carrots into 1-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon black pepper. Roast 25-30 minutes until charred at edges.
- 2
Heat 2 tablespoons olive oil in a soup pot over medium heat. Add 1 chopped onion, cook 5 minutes. Add 3 minced garlic cloves and 2 tablespoons grated fresh ginger. Cook 1 minute.
- 3
Add the roasted carrots and 4 cups of vegetable stock. Bring to a simmer, cook 5 minutes.
- 4
Blend with an immersion blender until completely smooth. Add more stock if too thick.
- 5
Stir in ½ cup coconut milk and juice of 1 lemon. Season with salt to taste. Heat through.
- 6
Serve in bowls. Garnish with drizzle of coconut milk, toasted pumpkin seeds, chopped cilantro, olive oil drizzle. Best with crusty bread.
Watch how to make Carrot Soup
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💡 Expert Tips
- 1.Roast, don't boil. Roasting concentrates carrot's natural sweetness.
- 2.Fresh ginger only. Powdered ginger lacks the punch this soup needs.
- 3.Lemon at the end. Brightens everything; skipping makes it flat.
- 4.Coconut milk for silky texture. Heavy cream also works.
🔬 Why It Works
Roasted carrot soup has dramatically more flavor than boiled versions because roasting concentrates sugars and creates Maillard browning. Fresh ginger provides warming spice. The blend creates the silky velvet texture. Coconut milk pairs perfectly with carrot-ginger.
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4.5
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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