Velvety Carrot Creamy Soup (Printable)

Velvety roasted carrot soup with ginger and cream. A comforting vegetarian dish that's naturally gluten-free and serves four.

# What You’ll 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.

# Expert Hints:

01 -
  • It turns humble carrots into something luxurious without fancy ingredients or technique.
  • The roasting step adds a caramelized sweetness you just can't get from boiling.
  • It's endlessly flexible, whether you're vegan, dairy free, or just using what's already in the fridge.
02 -
  • Don't skip the roasting step, boiled carrots will give you a flat, one note soup.
  • If your blender isn't powerful, strain the soup through a fine mesh sieve for an ultra smooth finish.
  • Let the soup cool slightly before blending in batches or the steam pressure can blow the lid off.
03 -
  • Roast your carrots on the middle rack so the heat circulates evenly and you get consistent caramelization.
  • If the soup feels too thick, thin it with a splash of broth or water rather than more cream to keep the flavor bright.
  • Taste before you add the cream, sometimes the roasted vegetables are so sweet you'll want a pinch more salt to balance everything out.
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