When you’re deep into the cold, grey days and long nights of winter, this carrot-ginger soup recipe is just what you need. The spices fill your home with a cozy aroma and the warm, deep flavors are enough to rejuvenate the spirit on a frigid evening.
This is also a great way to use up some carrots if you have a bunch in storage from your garden. The real trick to developing rich flavors in this soup is to let the carrots roast long enough that they get caramelized. Of course, the bulb of roasted garlic adds some wonderful depth and flavor, too.
There are some easy variations on this soup, as well, which are worth exploring. For an earthier taste, sautée half of the roasted garlic with the ginger in a tablespoon of olive oil for about three minutes, then add in the coriander, allspice, and pepper, stirring for about a minute until the spices are toasted and combined.
You can also roast some butternut or acorn squash with the carrots, bringing a little more sweetness to the soup, as well as some different taste profiles.
You can also omit the heavy cream if you’d like a lighter, brothier soup. Or if you still want that creaminess, but on a lighter side, go with whole milk.
Fresh mint leaves are a wonderful garnish for this, but you have some options here, too. I love this with toasted pumpkin seeds.
All of these options give you a heartwarming bowl of healthy, satisfying soup that makes a great lunch or a perfect side with dinner. End the meal with a small piece of dark chocolate and a hot cup of chamomile tea with honey for a delightful way to bring some warmth and light to a cold winter (or a cool, damp spring) evening.Print
Allowing the carrots to roast and caramelize in the oven brings their sweet taste to the forefront. The hint of roasted garlic adds a delicate nutty ﬂavor that makes it especially ﬁtting for fall and winter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4-6 1x
- Category: Soups
- 5 tablespoons olive oil
- 1 head garlic
- 3 pounds carrots
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon grated fresh ginger
- 5 1/2 cups vegetable broth
- 1 teaspoon ground coriander
- teaspoon ground allspice
- teaspoons minced fresh thyme
- 1 1/2 cups heavy cream
- Fresh mint leaves, for garnish
- Preheat the oven to 425 degrees F. Lightly oil a baking sheet with 2 tablespoons of the olive
- Remove the papery outer skin from the garlic head, leaving the cloves intact. Cut ¼ inch off the top of the head of the garlic, exposing the cloves, and drizzle the garlic with 1 tablespoon of the olive oil. Wrap the head in foil.
- Put the carrots in a bowl, season with salt and pepper, and drizzle with the remaining 2 tablespoons olive oil. Spread the carrots on the prepared baking sheet. Set the foil-wrapped garlic on the baking sheet with the carrots.
- Roast for 45 to 50 minutes, turning the carrots over halfway through roasting, until tender and caramelized. Remove from the oven and let cool slightly. Cut the carrots into chunks.
- Unwrap the roasted garlic and squeeze the garlic cloves from the papery skins into a small bowl.
- Combine the carrots, roasted garlic, ginger, and 3 cups of the broth in a food processor and puree until smooth.
- Pour the carrot puree into a large pot. Add the remaining 2 1/2 cups broth, the coriander, allspice, and thyme. Cook over medium heat until the soup just begins to bubble.
- Reduce the heat to medium-low, stir in the cream, and heat for 3 to 4 minutes to warm through.
- Ladle into bowls, garnish with mint leaves, and serve.
Keywords: carrot, ginger, soup