Velvety Carrot Creamy Soup (Printable)

A silky, comforting blend of roasted carrots with ginger and cream. Ready in 50 minutes, perfect for any season.

# What You 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 (or coconut cream for dairy-free)

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin (optional)
09 - ½ tsp salt, or to taste
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives
12 - A swirl of extra cream

# How-To:

01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin (if using). Spread on a baking sheet.
03 - Roast for 25-30 minutes, stirring halfway, 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 blend flavors.
06 - Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until smooth and velvety.
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.

# Insider Tips:

01 -
  • Roasting the carrots instead of boiling them brings out a natural sweetness you didn't know was hiding in there.
  • It looks fancy in the bowl but uses vegetables you probably already have rolling around in your crisper drawer.
  • The ginger gives it a warm, lively kick without overpowering the creamy, cozy vibe.
  • You can make it dairy free or keep it indulgent, and either way it tastes like a hug in a bowl.
02 -
  • Don't skip the roasting step, boiled carrots will give you a thinner, less flavorful soup that tastes more like baby food than comfort.
  • If your blender isn't strong, let the soup cool for a few minutes before blending so it doesn't splatter hot liquid all over your ceiling.
  • Add the ginger during the simmer, not the roast, or it'll burn and turn bitter instead of warm and zesty.
03 -
  • Taste a piece of roasted carrot before you blend, if it's sweet and caramelized, your soup will be too.
  • Use an immersion blender if you have one, it saves you from transferring hot liquid and makes cleanup so much easier.
  • If the soup feels too thick, thin it out with a little extra broth or even a splash of orange juice for a subtle citrus note.
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