You are here

Roasted Carrot-Ginger Soup

Deep earthy, yet subtly sweet roasted carrots make this an ideal cold weather soup. The addition of fresh ginger and creme fraiche brings bright balance.


1 lb. Markon First Crop Carrots, chopped

1 Markon First Crop Onion, diced

2 cloves Ready-Set-Serve Peeled Garlic, minced

2 tsp. fresh ginger, minced

6 C vegetable stock

1 can coconut milk

1 tsp. kosher salt

1/4 tsp. pepper

Possible garnishes:

  • Roasted slices of carrots and/or apples
  • Carrots fronds
  • Creme fraiche with pomegranate juice
  • Pomegranate arils

Saute carrots, garlic, onion, and ginger in large pot. Once golden, add stock and simmer 20 minutes or until carrots are tender. Remove from heat, then puree. Push contents through a fine-mesh sieve and return that liquid to pan. Add coconut milk and return to heat. When warm and fully combined, season with salt and pepper.

Divide soup into four bowls. Garnish with roasted vegetable or apple slices, carrots fronds, and crème fraiche with pomegranate arils.