Vegetarian Cinnamon Carrot Ginger Soup

Total time55 min

Prep time15 min

Cook time40 min

Roasted carrots caramelize in the oven until their edges turn deep gold, then get blended into a silky, spiced base with sautéed onion, garlic, ginger, turmeric, and warm Ceylon cinnamon. A can of full-fat coconut milk swirled in at the end gives the soup its lush, creamy body, while a splash of apple cider vinegar adds just enough brightness to balance the sweetness of the carrots. It's finished with a fresh cilantro garnish and an extra ribbon of coconut milk on top for a restaurant-worthy presentation. The whole pot comes together with simple pantry spices and produce, making it an easy, comforting choice for a vegetarian kitchen. Serve it as a starter or a light main with crusty bread for dipping.

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Ingredients

4 servings

2 lb carrots, peeled and cut into 1-inch pieces
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp coconut oil, melted
1 tsp fine sea salt, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh cilantro leaves, roughly torn (optional)
1–2 tsp coconut milk, swirled on top (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
2
While the carrots roast, heat a large pot over medium heat. Add 1 tsp coconut oil (from the measured amount, or a small additional drizzle) and the onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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