Carrot Based Creamy Soup (Printable)

Velvety comfort featuring sweet roasted carrots, zesty ginger, and cream. Ready in 50 minutes for 4 servings.

# 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

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin
09 - ½ tsp salt
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives
12 - Extra cream for swirling

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin. Spread evenly on a baking sheet.
03 - Roast for 25–30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
05 - Remove from heat. Using an immersion blender, blend the soup until smooth and velvety. If using a countertop blender, carefully blend in batches.
06 - Stir in the cream and adjust seasoning to taste. Reheat gently if needed.
07 - Serve hot, garnished with fresh herbs and a swirl of cream.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when it's honestly just 50 minutes of mostly hands-off time.
  • The creamy texture comes naturally from blended carrots, so it's rich without feeling heavy.
  • One pot (well, one pan and one pot) means fewer dishes and more time to actually enjoy your soup.
02 -
  • Don't skip the roasting step thinking you can save time by boiling—raw carrots taste like carrots, but roasted carrots taste like autumn and something richer.
  • The ginger is a game-changer, but add it after roasting so it doesn't dry out and turn bitter; fresh ginger in the broth step keeps it alive and bright.
03 -
  • If your blender struggles with hot liquid, let the soup cool for 5 minutes first—hot steam can push the lid right off and make a mess that feels like a personal betrayal.
  • For a coconut cream version, reduce the cream amount by a tablespoon since coconut cream is richer; it shifts the flavor toward something almost Thai-inspired, which is beautiful on its own.
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