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Vegan Creamy Roasted Carrot Ginger Soup

Close-up of vibrant orange Vegan Creamy Roasted Carrot Ginger Soup topped with a swirl of white vegan cream.
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A simple recipe for a rich, dairy-free soup featuring the sweetness of roasted carrots balanced with fresh ginger spice.

Ingredients

Scale
  • 2 lbs carrots, peeled and chopped
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 inch fresh ginger, peeled and roughly chopped
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (canned)
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the chopped carrots, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30 to 35 minutes, or until the carrots are tender and slightly caramelized.
  4. Remove the garlic skins once cool enough to handle.
  5. Transfer the roasted vegetables, fresh ginger, and vegetable broth to a large pot or Dutch oven.
  6. Bring the mixture to a simmer over medium heat and cook for 5 minutes to allow the ginger flavor to infuse.
  7. Carefully transfer the soup mixture to a high-speed blender. Add the coconut milk and lime juice.
  8. Blend until completely smooth and creamy. Add a little water if the soup is too thick.
  9. Return the soup to the pot, reheat gently if necessary, and taste for final seasoning adjustments.

Notes

  • For an extra creamy texture without nuts, use the full-fat canned coconut milk, ensuring you stir the thick cream layer from the top into the soup.
  • If you do not have a high-speed blender, blend the soup in batches and press it through a fine-mesh sieve for the smoothest result.
  • Garnish with toasted pumpkin seeds or a swirl of extra coconut milk before serving.

Nutrition

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