Carrot-Based Creamy Soup (Printable)

Sweet roasted carrots blended with ginger and cream for a velvety, comforting bowl in under an hour.

# Ingredient list:

→ Vegetables

01 - 1.5 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 - 0.5 cup heavy cream or coconut cream

→ Seasonings

07 - 2 tbsp olive oil
08 - 0.5 tsp ground cumin
09 - 0.5 tsp salt, or to taste
10 - 0.25 tsp black pepper

→ Garnish

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

# How to Make It:

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. Using an immersion blender, blend until smooth and velvety. Alternatively, blend carefully in batches using a countertop blender.
07 - Stir in the 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 -
  • The roasting step concentrates the carrots natural sweetness, giving you a depth of flavor that boiled carrots simply cannot match.
  • Its endlessly adaptable to whatever you have on hand – Ive made it with leftover roasted sweet potatoes and even parsnips mixed in.
02 -
  • Let the carrots truly caramelize – those dark roasted bits are flavor gold mines, so resist the urge to pull them from the oven too soon.
  • The soup thickens considerably as it cools, so dont worry if it seems a bit thin right after blending.
03 -
  • For the absolute smoothest texture, pass the blended soup through a fine-mesh sieve before adding the cream – its an extra step that elevates this from home cooking to restaurant quality.
  • Save the green carrot tops if they came attached – they make a delicious pesto that you can swirl into the finished soup or spread on your accompanying bread.
Go Back