Cozy Spicy Roasted Carrot and Ginger Soup

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 lb (900 g) carrots, peeled and cut into 1-inch chunks
• 3 Tbsp olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 Tbsp fresh ginger, finely grated
• 1 small Yukon Gold potato, diced (optional, for extra creaminess)
• 4 cups (960 ml) low-sodium vegetable or chicken broth
• 1/2–1 tsp red chili flakes, to taste
• 1/2 cup (120 ml) heavy cream, plus extra for swirling
• Salt and freshly ground black pepper
• 1–2 tsp lemon juice or apple cider vinegar

Do This

• 1. Preheat oven to 400°F (200°C). Toss carrots with 1 1/2 Tbsp olive oil, salt, pepper, and chili flakes. Roast 25–30 minutes until tender and lightly caramelized.
• 2. While carrots roast, heat remaining 1 1/2 Tbsp olive oil in a pot. Sauté onion over medium heat until soft and golden, 6–8 minutes.
• 3. Add garlic and ginger; cook 1–2 minutes until fragrant. Stir in diced potato (if using) and broth.
• 4. Add roasted carrots to the pot. Bring to a simmer, cover, and cook 10–15 minutes until everything is very soft.
• 5. Remove from heat. Discard any bay leaf if used. Blend with an immersion blender (or carefully in batches in a blender) until very smooth.
• 6. Stir in cream and a squeeze of lemon juice. Taste and adjust salt, pepper, and chili flakes.
• 7. Ladle into bowls, swirl with extra cream, and garnish with chili flakes and herbs if desired. Serve hot.

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Why You’ll Love This Recipe

• Roasting the carrots deepens their sweetness, so the soup tastes rich and complex with very simple ingredients.
• Fresh ginger and chili flakes add a cozy, gentle heat that warms you up without overwhelming the palate.
• A swirl of cream makes the soup silky and restaurant-level luxurious, while still being easy enough for a weeknight.
• Make it your own: dial the spice up or down, swap in coconut milk, or pair it with crusty bread for a complete meal.

Grocery List

• Produce: Carrots (about 2 lb), 1 medium yellow onion, 3 garlic cloves, fresh ginger root, 1 small Yukon Gold potato (optional), lemon (optional), fresh parsley or cilantro (optional garnish).
• Dairy: Heavy cream (or substitute full-fat coconut milk if desired).
• Pantry: Olive oil, vegetable or chicken broth, red chili flakes, kosher salt, black pepper, ground cumin (optional), bay leaf (optional), apple cider vinegar (optional).

Full Ingredients

For the Roasted Carrots

• 2 lb (900 g) carrots, peeled and cut into 1-inch chunks
• 1 1/2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4–1/2 tsp red chili flakes, to taste

For the Soup Base

• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 Tbsp fresh ginger, finely grated or minced (about a 1 1/2-inch piece)
• 4 cups (960 ml) low-sodium vegetable or chicken broth
• 1 small Yukon Gold potato, peeled and diced (optional, for extra creaminess)
• 1 bay leaf (optional)
• 1/4 tsp ground cumin (optional, for subtle warmth)
• Salt and freshly ground black pepper, to taste

To Finish and Serve

• 1/2 cup (120 ml) heavy cream, plus extra for swirling on top
• 1–2 tsp fresh lemon juice or apple cider vinegar, to taste
• Extra red chili flakes, for garnish (optional)
• Chopped fresh parsley or cilantro, for garnish (optional)
• Drizzle of olive oil, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if you like, for easier cleanup.

Peel the carrots and cut them into roughly 1-inch chunks so they roast evenly. Chop the onion, mince the garlic, and finely grate or mince the ginger. If you are using the potato for extra creaminess, peel and dice it into small cubes (about 1/2 inch) so it cooks quickly.

Step 2: Roast the Carrots with Chili

Place the carrot chunks on the baking sheet. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4–1/2 teaspoon red chili flakes, depending on how spicy you like your soup.

Toss well to coat the carrots evenly, then spread them out in a single layer. Roast for 25–30 minutes, stirring once halfway through, until the carrots are very tender and the edges are caramelized and slightly browned. This roasting step builds deep, sweet flavor that makes the soup extra cozy and complex.

Step 3: Sauté the Aromatics

While the carrots roast, heat the remaining 1 1/2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft, translucent, and just turning golden around the edges. Reduce the heat if it starts to brown too quickly.

Add the minced garlic and grated ginger. Cook for 1–2 minutes more, stirring frequently, until fragrant. Avoid letting the garlic brown, as that can add a bitter taste.

If you are using the optional cumin, sprinkle it in now and toast for about 30 seconds, stirring, to wake up its flavor.

Step 4: Add Broth and Simmer

Stir the diced potato (if using) into the pot with the aromatics. Pour in the broth and add the bay leaf if you are using one. Scrape along the bottom of the pot with a wooden spoon to release any flavorful browned bits.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potato (if using) is very tender.

When the carrots are finished roasting, transfer them carefully to the pot, along with any flavorful oil and juices from the baking sheet. Stir to combine and simmer everything together for another 5 minutes so the flavors meld.

Step 5: Blend Until Silky Smooth

Turn off the heat and remove the bay leaf, if used.

Use an immersion blender directly in the pot to blend the soup until very smooth and velvety. Move the blender around the pot and tilt it slightly to avoid splatters. This may take 2–3 minutes.

If you do not have an immersion blender, carefully ladle the hot soup into a countertop blender in batches, filling it no more than halfway each time. Vent the lid slightly to let steam escape and cover with a clean kitchen towel, then blend until smooth. Return the blended soup to the pot.

If the soup is thicker than you prefer, add a splash or two of extra broth or hot water until it reaches your ideal consistency.

Step 6: Add Cream and Balance the Flavors

With the soup over low heat, stir in the 1/2 cup (120 ml) heavy cream. Warm gently but do not let it come to a full boil, which can cause the cream to separate.

Taste the soup and season with additional salt and pepper as needed. Stir in 1–2 teaspoons of fresh lemon juice or apple cider vinegar, adding a little at a time. The acidity brightens the sweetness of the roasted carrots and balances the richness of the cream.

If you would like more heat, sprinkle in a pinch of extra chili flakes and let the soup sit for a minute or two so the flavor disperses.

Step 7: Serve with a Cozy Cream Swirl

Ladle the hot soup into warm bowls. For a pretty finish, drizzle a small spoonful of heavy cream (or your chosen alternative) over the top of each bowl and lightly drag the tip of a knife or a toothpick through it to create a simple swirl pattern.

Garnish with a pinch of chili flakes for color and heat, a drizzle of olive oil for shine, and a scatter of chopped fresh parsley or cilantro if you like a fresh herbal note.

Serve immediately with crusty bread, grilled cheese, or a simple salad for a complete, comforting meal.

Pro Tips

• Roast for flavor, not just tenderness. Let the carrots get nicely browned at the edges. That light caramelization is what gives the soup its deep, sweet, roasted flavor.
• Adjust the heat level gradually. Start with less chili flakes if you are unsure, then add more at the end after tasting. Chili heat can intensify slightly as the soup sits.
• Blend thoroughly for a luxe texture. Keep blending until the soup is completely smooth and velvety. If you want it ultra-silky, you can pass it through a fine-mesh sieve.
• Control thickness with broth. For a thicker, more substantial bowl, use a bit less broth. For a lighter, more sippable soup, thin with extra warm broth or water.
• Reheat gently. When reheating, use low to medium-low heat and avoid boiling after the cream has been added to keep the texture smooth.

Variations

• Coconut Carrot-Ginger Soup (Dairy-Free). Replace the heavy cream with 1/2 cup (120 ml) full-fat coconut milk. Garnish with a drizzle of coconut milk and fresh cilantro for a slightly tropical twist.
• Extra-Spicy Version. Increase the red chili flakes to 1–1 1/2 teaspoons, and add a pinch of cayenne pepper. Finish with a swirl of chili oil for a bold, warming kick.
• Curried Carrot-Ginger Soup. Skip the cumin and instead add 1–2 teaspoons of mild curry powder along with the garlic and ginger. Garnish with yogurt instead of cream and a sprinkle of fresh lime juice.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. For the best texture, add the finishing cream just before serving, but the soup is still excellent if reheated with the cream already mixed in.

To freeze, omit the cream, cool completely, and freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop and stir in the cream and lemon juice just before serving. If the soup thickens in the fridge or after freezing, simply whisk in a splash of broth or water while reheating until it reaches your desired consistency.

Nutrition (per serving)

Approximate values for 1 of 4 servings (made with heavy cream and vegetable broth): about 290 calories, 6 g protein, 24 g carbohydrates, 19 g fat, 5 g fiber, and 9 g sugars. These numbers are estimates and will vary based on specific ingredients, brands, and any substitutions you make.