Name: Dairy Free Roasted Carrot Ginger Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 pounds Carrots (skin-on, halved); 2 tablespoons Olive oil; 1 teaspoon Sea salt; 2 large Leeks (white and light green parts only, rinsed, halved and thinly sliced 1/4-inch thick); 2 tablespoons Ghee or coconut oil; 2 tablespoons Fresh ginger (chopped); 1 teaspoon Ground turmeric; 1 pound Russet potato (1 medium, peeled and cut into 1-inch cubes); 2 13.5 ounce cans Full-fat coconut milk

Jump to Recipe Print Recipe

There’s something utterly comforting about a bowl of Dairy Free Roasted Carrot Ginger Soup on a chilly winter evening. As I strolled through the market last week, the vibrant color of fresh carrots caught my eye, and I couldn’t resist. With the holidays around the corner, it felt like the perfect time to warm up my kitchen with a delightful soup that’s both nourishing and satisfying. The aroma of roasting carrots and ginger filled my home, instantly transporting me to a cozy café where I first tasted this velvety concoction. Each spoonful is a hug in a bowl, reminding me of the simple joys of cooking. Whether you’re hosting a gathering or just treating yourself to a comforting meal, this soup checks all the boxes. It’s dairy-free, yet creamy, and brings together the earthiness of carrots with the warm spiciness of ginger, creating an unforgettable experience. Get ready to savor every drop of this delicious soup!

Recipe Snapshot

Total Time:
50 mins

Prep Time:
10 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
5 g

Diet:
Keto, Whole30, Gluten-Free

Fat:
15 g

Tools Used:
Saucepan, Skillet, Oven, Large Pot, Mixing Bowl, Baking Sheet, Chef’s Knife, Blender, Peeler, Frying Pan, Wooden Spoon

The Charm of This Dairy Free Roasted Carrot Ginger Soup

Warmth in Every Spoonful

The first reason I adore this Dairy Free Roasted Carrot Ginger Soup is its incredible warmth. On a cold day, there’s nothing quite like a bowl of soup that not only fills your belly but also warms your soul. Roasting the carrots intensifies their sweetness while the ginger adds a lovely heat that warms you from the inside out.

Healthy Comfort Food

I think we can all agree that healthy doesn’t have to mean boring. This soup is packed with nutrients! Carrots are loaded with beta-carotene, and ginger provides anti-inflammatory properties, making this dish a powerhouse of health benefits without sacrificing flavor. It’s a guilt-free indulgence!

Easy to Make

Don’t let the fancy title fool you—this soup is remarkably easy to prepare. With just a few fresh ingredients and minimal effort, you can have a restaurant-worthy dish on your table. Whether you’re a seasoned chef or a novice, you’ll find this recipe accessible and rewarding.

Versatile and Adaptable

This recipe is incredibly adaptable. Want to make it low FODMAP? No problem! Just skip the leeks and you’re good to go. You can even swap in other root vegetables or add spices to suit your taste. This flexibility allows you to customize it to your family’s preferences.

Impressive Presentation

Once you’ve pureed the soup to a smooth consistency, the vibrant orange color is stunning in a bowl, especially when topped with crispy leeks! It’s a beautiful dish that’s sure to impress guests, making it perfect for gatherings or cozy dinners.

Everything You Need for Dairy Free Roasted Carrot Ginger Soup

For this delightful soup, we’ll be using a handful of fresh ingredients that work harmoniously together. Each component plays a vital role in creating the rich flavors and creamy texture of the Dairy Free Roasted Carrot Ginger Soup. From the sweetness of the carrots to the earthiness of the leeks, these ingredients are sure to elevate your soup experience.

2 pounds carrots (skin-on, halved) – The star of the soup, providing sweetness and a gorgeous orange hue.
Olive oil – Essential for roasting, enhancing flavor and texture.
Sea salt – To enhance all the natural flavors of the ingredients.
2 large leeks (white and light green parts only, rinsed, halved and thinly sliced 1/4-inch thick) – Adds a mild, sweet onion flavor that complements the carrots beautifully.
2 tablespoons ghee or coconut oil – For a rich and creamy base.
2 tablespoons chopped fresh ginger – Brings warmth and spice to the soup.
1 teaspoon ground turmeric – Adds a golden color and anti-inflammatory benefits.
1 pound russet potato (1 medium, peeled and cut into 1-inch cubes) – Gives body to the soup and enhances the creaminess.
2 13.5 ounce cans full-fat coconut milk – Provides a luscious creaminess, making the soup dairy-free yet rich.

Cooking Instructions for Dairy Free Roasted Carrot Ginger Soup

Cooking this Dairy Free Roasted Carrot Ginger Soup is an enjoyable experience that fills your kitchen with delightful aromas. As you follow these steps, you’ll see how each part of the process is simple yet rewarding. Let’s get to it!

Preheat your oven to 425 degrees F. This high heat will help caramelize the carrots beautifully, enhancing their flavor.
On a parchment paper-lined baking sheet, toss the carrots with 2 tablespoons of olive oil and 1/2 teaspoon sea salt. Make sure they’re evenly coated. Arrange them in an even layer and roast them in the bottom half of the oven for about 35 to 40 minutes, or until they’re caramelized and fork-tender.
While the carrots roast, prepare the leeks. On a second parchment paper-lined baking sheet, toss half of the leeks with 1 tablespoon olive oil and season lightly with salt. Arrange them in an even layer and roast them in the top half of the oven until they’re lightly browned and crispy, which should take about 15 minutes. Set them aside for garnish.
In a large stockpot or saucepan, heat the ghee or coconut oil over a medium flame. Once hot, add the remaining leeks and sauté them, stirring occasionally, until they’re soft, about 5 minutes.
Stir in the ginger, turmeric, and potatoes. Sauté everything together for another 3 minutes, until fragrant. The combination of ginger and turmeric will waft through your kitchen, and you’ll know you’re on the right track!
Carefully pour in the coconut milk. Fill one of the dirty cans with water and add it to the pot (about 2 cups) along with 1 teaspoon salt. Bring everything to a boil, then reduce the heat to medium-low and cover the pot. Simmer until the potatoes are fork tender, which will take about 10 minutes.
Once the potatoes are tender, it’s time to blend the soup. In a high-powered blender, combine the roasted carrots with the turmeric potato mixture. Puree until smooth. You may need to do this in batches, depending on the size of your blender.
Once blended to your desired consistency, divide the soup between 4 bowls and top each with the crispy leeks. Enjoy immediately while it’s warm!

Things Worth Knowing

Don’t rush the roasting: Roasting the carrots and leeks allows them to develop deep flavors, so resist the urge to skip this step!
Texture matters: Depending on your preference, you can blend the soup until completely smooth or leave a few chunks for added texture.
Freshness is key: Using fresh ginger will significantly enhance the flavor of your soup, so opt for fresh rather than powdered.
Season to taste: Always taste your soup before serving and adjust seasoning with more salt or pepper if needed.

Substitutions and Tips

When it comes to making the best out of your Dairy Free Roasted Carrot Ginger Soup, here are some valuable tips that will help enhance your cooking experience.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Pour the cooled soup into freezer-safe containers and enjoy it within 3 months.
Pairing: Serve this soup with crusty bread for dipping or a fresh salad for a light meal.
Spice it up: If you love heat, consider adding a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Garnish creatively: Top your soup with a drizzle of coconut milk or fresh herbs for an extra touch.

What Goes Well With This Dairy Free Roasted Carrot Ginger Soup

Crusty Bread: Serve your soup with a side of homemade or store-bought crusty bread, perfect for dipping.
Salad: A light salad with mixed greens and a vinaigrette pairs beautifully with the richness of the soup.
Great for Lunch: This soup is an excellent option for a quick lunch that’s both filling and nutritious.
Cozy Dinner: It’s a perfect dish for a cozy dinner at home, ideal for cold winter nights.
Festive Occasions: This soup can be a star dish at winter holiday gatherings due to its vibrant color and delicious flavor.
Storage Tips: Remember to store leftovers in an airtight container and enjoy them for a quick meal later on.

FAQ

Absolutely! The Dairy Free Roasted Carrot Ginger Soup can be made a day in advance. Just let it cool completely after cooking, then store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it on the stove over medium heat, stirring occasionally until warm. This makes it a great option for meal prep!

There are countless variations you can try with the Dairy Free Roasted Carrot Ginger Soup. For a bit of heat, consider adding some cayenne pepper or red pepper flakes. You could also incorporate other vegetables like sweet potatoes or butternut squash for a different flavor profile. Fresh herbs like cilantro or parsley can add a lovely freshness to the soup as well!

Yes, you can freeze the Dairy Free Roasted Carrot Ginger Soup. Allow it to cool completely, then transfer it to freezer-safe containers. It will last for about three months in the freezer. When you’re ready to enjoy it, just thaw it in the refrigerator overnight and reheat on the stove. Perfect for a quick meal!

Conclusion

The Dairy Free Roasted Carrot Ginger Soup is a wonderful dish that combines heartwarming flavors with nourishing ingredients. Its creamy texture, vibrant color, and aromatic spices make it a meal that’s not just satisfying but also good for you. I encourage you to give it a try; it’s sure to become a favorite in your household!