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Overhead view of roasted carrot and cumin soup swirled with coconut milk and topped with toasted pepitas in a stone bowl.

Silky Roasted Carrot Cumin Soup with Ginger

Carrots and onion roast until caramelized, then simmer with bloomed cumin and ginger before blending into a smooth, coconut milk-finished soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 900 g carrots about 6 large, peeled and cut into 1-inch chunks
  • 1 yellow onion large; cut into wedges
  • 4 cloves garlic unpeeled
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Soup
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tbsp fresh ginger grated
  • 4 cups vegetable broth / 960 ml
  • 1/2 cup coconut milk / 120 ml; full-fat, canned
  • 1 tbsp lemon juice
  • salt to taste
  • 2 tbsp pepitas toasted, for garnish
  • fresh cilantro small handful; for garnish, optional

Method
 

Roast the Vegetables
  1. Heat the oven to 425 F / 220 C. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
  2. Toss the carrots, onion, and garlic cloves with 3 tbsp olive oil, 1 tsp cumin, salt, and pepper directly on the sheet pan.
  3. Roast for 30 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized at the edges.
Build and Blend the Soup
  1. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and discard the skins.
  2. Heat the remaining 1 tbsp olive oil in a 5-quart / 4.7 L Dutch oven over medium heat. Add the remaining 1 tsp cumin and the grated ginger, and cook for 30 seconds until fragrant.
  3. Add the roasted carrots, onion, garlic, and vegetable broth. Bring to a simmer and cook for 8 to 10 minutes to let the flavors meld.
  4. Blend the soup until smooth with an immersion blender, or in batches in a countertop blender filled no more than halfway.
  5. Return the soup to the pot if needed. Stir in the coconut milk and lemon juice, then season with salt to taste.
  6. Ladle into bowls and top with toasted pepitas and fresh cilantro.

Notes

  • Roast carrots and onion on one sheet pan for less cleanup.
  • Bloom cumin in oil before adding broth for deeper flavor.
  • Blend in batches if using a countertop blender to avoid splatter.
  • Stir coconut milk in off heat to keep it from separating.