Sweet roasted carrots and bright ginger create a silky, warming puree. Finely blended with a touch of creaminess and a tangy yogurt swirl for balance. Lightly spiced and smooth, it finishes with a lively lemon note. Serve steaming as a starter or a cozy weeknight main with crusty bread.
Ingredients
- Carrots, 1.5 lb (700 g), peeled and cut into 1-inch pieces
- Olive oil, 2 tbsp, divided
- Salt, 1 tsp, plus more to taste
- Black pepper, 1/2 tsp
- Fresh ginger, 2 tbsp grated (about 1.5 inches / 25 g)
- Yellow onion, 1 medium, roughly chopped
- Garlic, 3 cloves, smashed
- Ground cumin, 1/2 tsp
- Vegetable or chicken broth, 4 cups (1 L)
- Vegetable or chicken broth, 4 cups (1 L)
- Honey or maple syrup, 1 tsp (optional)
- Fresh cilantro or parsley, 2 tbsp chopped, for garnish
- Optional chili flakes, a pinch for finishing
Instructions
- Preheat the oven to 425°F (220°C). Toss the carrot pieces with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes until edges are caramelized and tender.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook 5–7 minutes until soft and translucent.
- Add the grated ginger, smashed garlic and ground cumin to the pot and cook 1–2 minutes until fragrant, stirring to prevent sticking.
- Transfer the roasted carrots into the pot, pour in the broth and bring to a simmer. Cook 8–10 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until very smooth, or carefully transfer in batches to a blender and blend until velvety. Return to the pot if needed. (Be cautious with hot liquids when blending.)
- Lower the heat and stir in the Greek yogurt and lemon juice; warm gently without boiling. Taste and adjust seasoning with salt, pepper and a touch of honey if extra sweetness is desired.
- Ladle into bowls and garnish with a dollop of yogurt, chopped cilantro or parsley, a drizzle of olive oil and a pinch of chili flakes if using. Serve hot with crusty bread or a light salad.
Tips or Variations
- For a dairy-free version, stir in full-fat coconut milk instead of yogurt and finish with lime instead of lemon.
- Add a small roasted sweet potato or a pinch of smoked paprika for a deeper, smokier flavor profile.