Save Pin The first time I made this carrot soup, it was a rainy Tuesday and I had a bag of carrots that needed using. My apartment smelled like roasting vegetables and cozy warmth within an hour. Something about that ginger hitting the roasted carrots made it feel special, like a restaurant soup but easier.
Last winter my sister came over exhausted from work and I heated up a batch of this. She took one sip, looked at me with this surprised smile, and asked what I put in it. Sometimes the simplest ingredients become something people remember.
Ingredients
- Carrots: I buy the loose ones not the baby carrots since they have better flavor for roasting
- Onion: Yellow onions work great here and become so sweet when roasted
- Garlic: Roasting it mellows the bite and adds depth
- Fresh ginger: Do not use powdered here, fresh makes all the difference
- Vegetable broth: Use a good quality one since its the base flavor
- Heavy cream: Coconut cream works beautifully if you need it dairy free
- Olive oil: Helps those carrots get nicely caramelized edges
- Cumin: Optional but adds a lovely earthy note
- Salt and pepper: Essential for bringing out all the flavors
Instructions
- Get the oven going:
- Preheat to 400°F so it is ready when you prep the vegetables
- Prep your vegetables:
- Peel and chunk the carrots, chop the onion, and peel the garlic cloves
- Season and spread:
- Toss everything with olive oil, salt, pepper, and cumin if using, then spread on your baking sheet
- Roast until golden:
- Cook 25 to 30 minutes, stir halfway through, until you see those caramelized edges
- Start the soup base:
- Transfer roasted vegetables to a saucepan, add sliced ginger and broth
- Simmer together:
- Let it bubble gently for 10 minutes so all the flavors meld
- Blend it smooth:
- Use an immersion blender or work carefully in batches in a regular blender until velvety
- Add the cream:
- Stir in the cream and taste, adding more salt or pepper if needed
- Finish and serve:
- Reheat gently if needed and serve with herbs and that pretty cream swirl
Save Pin 
Save Pin This soup became my go to for sick friends because it feels nourishing without being heavy. I have delivered it in mason jars more times than I can count, and it is always received like a thoughtful gift.
Making It Your Own
I have added curry powder instead of cumin when I wanted something more Indian inspired. Sometimes I throw in a sweet potato with the carrots for extra creaminess and color.
Serving Suggestions
Crusty bread is obvious but try toasted pumpkin seeds on top for crunch. A drizzle of good olive oil right before serving adds a luxurious finish.
Storage Tips
This soup actually tastes better the next day as flavors develop. I often make a double batch on Sunday for easy lunches.
- Freeze portions in freezer bags for up to three months
- Reheat slowly over medium heat to prevent separating
- Thin with a splash of broth if it gets too thick after storing
Save Pin 
Save Pin There is something so satisfying about transforming humble ingredients into something that feels elegant and comforting. This soup never fails to make a Tuesday night feel special.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally.
- → Is freezing possible?
Yes, freeze before adding the cream for best results. The soup keeps well in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in cream before serving.
- → What can I substitute for heavy cream?
Coconut cream creates an equally rich texture while making it dairy-free and vegan. Full-fat coconut milk works too, though the result will be slightly lighter. For a lighter version, try half-and-half or evaporated milk.
- → Do I have to roast the carrots first?
Roasting creates superior sweetness and depth through caramelization. However, you can simmer everything on the stovetop in about 25 minutes if time is tight. The flavor will be good, just less complex than the roasted version.
- → How do I get the smoothest texture?
Use a high-speed blender and work in batches if needed. For ultra-smooth results, strain through a fine-mesh sieve after blending. An immersion blender is convenient but may leave slight texture variation.
- → Can I add other vegetables?
Certainly. Sweet potatoes, butternut squash, or parsnips work beautifully alongside carrots. Keep total vegetable weight roughly the same for consistent seasoning and liquid ratios.