This popular combination of carrots and ginger has been around for ages and I’m sure many of you have your own favorite spin on this classic soup. I’m particular to our version because the carrots, onions and garlic are all roasted before pureeing which creates a rich, deep flavor that I can’t get enough of. I add a touch of full fat coconut milk to the soup to create a thick and creamy texture with a hint of sweetness. I’ve always hated when carrot soups are overpowered by coconut so I only use a half of a cup instead of a full can. This soup only has 7 ingredients but is chock full of flavor and is perfect on these chilly winter nights. Pair with some good crusty bread, a few glasses of your favorite house wine and a good dinner date and you’re all set!
- 1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
- 1 large yellow onion, peeled and quartered
- 2 large cloves of 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)
- Preheat the oven to 400F.
- On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.
- Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth. Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.