Rustic Cozy Carrot Ginger Soup

• 2 lbs carrots, peeled and chopped into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth, low sodium
• 1 cup canned coconut milk (full fat or light)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish
• 1 tablespoon lemon juice (optional for brightness)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, turning once halfway through, until tender and slightly caramelized.
2. While the carrots roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent.
3. Add the garlic, grated ginger, cumin, and cinnamon to the pot. Stir and cook for 1-2 minutes until fragrant, ensuring the garlic does not burn.
4. Transfer the roasted carrots to the pot and pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to allow flavors to meld together.
5. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
6. Stir in the coconut milk and lemon juice (if using). Taste and adjust seasoning with additional salt and pepper as needed. Warm the soup gently over low heat if it has cooled down.
7. Serve hot, garnished with chopped fresh parsley or cilantro. Pair with crusty bread or a simple side salad for a full meal.

Chef tips

• If fresh ginger is too spicy for kids, reduce the amount to 1 tablespoon or substitute with ground ginger, but fresh is preferable for vibrant flavor.
• For a vegan version, ensure vegetable broth is used. For a non-vegan option, chicken broth can be substituted.
• If you prefer a thicker soup, reduce the vegetable broth by half a cup or add a peeled potato during roasting for added creaminess.
• Leftovers store well in the fridge for up to 3 days or freeze in portions for up to 2 months—just reheat gently on the stove.