Culinary Guides

Carrots and ginger are a classic pairing, and our version leans on roasting to set it apart. The carrots, onions, and garlic all get roasted before blending, which gives the soup a deep, sweet flavor you cannot get from a simmer alone. Just half a cup of coconut milk makes it thick and creamy without taking over. It is a short list of ingredients and exactly right for a cold night.

Ingredients

• 1 1/2 pounds carrots (about six large carrots), cut into 1 inch pieces (no need to peel)
• 1 large yellow onion, peeled and quartered
• 2 large cloves garlic, peels left on
• 2 teaspoons fresh thyme
• Salt and pepper
• Olive oil
• 4 cups low-sodium vegetable stock
• 2 tablespoons minced ginger
• 1/2 cup full-fat coconut milk (blended before measuring)

Directions

1. Heat the oven to 400F (200C).
2. On a large rimmed baking sheet, toss the carrots, onion, garlic (skins on), and thyme with a generous drizzle of olive oil and a sprinkle of salt and pepper. Spread everything in a single layer.
3. Roast until golden brown and tender, about 35 to 45 minutes, tossing halfway through.
4. Let the vegetables cool slightly, then squeeze the garlic out of its skins.
5. Blend half the roasted vegetables with 2 cups of stock, the ginger, and the coconut milk until smooth and creamy, then pour into a pot and keep warm over medium-low heat.
6. Blend the remaining vegetables with the other 2 cups of stock until smooth, then add to the pot and stir to combine.
7. Thin with a little more stock or water if needed, adjust the salt and pepper, and serve warm, garnished with a drizzle of coconut milk and a little fresh thyme.

Grower's tip: To keep a soup like this on the menu all season, sow carrots in short rows every two to three weeks from spring into midsummer. Staggered plantings give you a steady run of tender roots rather than one big glut that turns woody waiting to be used.

The soup keeps in the fridge for up to 3 days and freezes well in single portions. A squeeze of lemon or a pinch of red pepper flakes brightens it, and parsley or cilantro on top adds freshness.

Roasting rewards good produce, and this soup is nearly all garden. Sow a long bed of carrots, keep a patch of onions going, and grow a little thyme for the roasting pan.