Why does butternut squash soup get all the hype? No more! Today, we’re here to lavish praise on this creamy carrot soup recipe. Here, sprightly fresh ginger wakes up the earthy-sweet roots, which are roasted on a sheet tray with peppers and shallots in the oven—no large pot or Dutch oven required. The high heat of the oven concentrates the sweetness of the vegetables; don’t be afraid of a few charred spots, which will add deep dimension to the creamy purée.
We call for chicken stock and cream here, but it’s easy to make a vegan version by swapping in vegetable broth and a dairy-free heavy cream substitute, like cashew cream or coconut milk. Cumin adds a smoky flavor, enhancing the roasted flavor of the vegetables, but you should feel free to add in more spices if you’d like: coriander, curry powder, or a few sprigs of thyme would all be welcome. You can whip the soup in a Vitamix or with an immersion blender—or even in batches using a Nutribullet. Either way, with just about 10 minutes prep time, this easy blended soup recipe is here to save your weeknight dinner.
While we suggest topping this carrot-ginger soup with a drizzle of olive oil and freshly fried shallots, we’re not opposed to using a store-bought garnish to make it an even easier lift. Other ways to round out your own bowl of comfort: a topping of crispy chickpeas, chopped fresh herbs like parsley or cilantro, a dollop of sour cream, or a squeeze of lime or lemon juice. Stash leftovers in the freezer—it reheats beautifully.
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What you’ll need
Vitamix Blender
$380 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Slotted Spoon
$16 At Amazon
Medium Skillet
$70 $42 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Place 1 medium red bell pepper, cut into 2" pieces, 3 large shallots, cut into 2" pieces, one 1" piece ginger, peeled, halved, and 1½ lb. carrots, peeled, cut into 2" pieces, on a rimmed baking sheet. Drizzle ¼ cup extra-virgin olive oil over, sprinkle with ½ tsp. ground cumin, and season with kosher salt. Toss to coat and roast until tender and charred in spots, 35–45 minutes.
Step 2
Meanwhile, heat ½ cup vegetable oil in a medium skillet over medium. Cook 1 large shallot, thinly sliced, stirring often, until deep golden brown, 5–7 minutes. Using a slotted spoon, transfer to paper towels to drain; season with flaky sea salt. Let cool until crisp; discard oil.
Step 3
Transfer roasted vegetables to a blender. Add 4 cups low-sodium chicken broth and ½ cup heavy cream and season with freshly ground black pepper. Blend on low until puréed, then increase speed to medium-high and blend until smooth. If soup is too thick, thin with up to 1 cup water. Taste soup and season with more kosher salt if needed.
Step 4
Ladle soup into bowls. Drizzle with extra-virgin olive oil, season with black pepper, and top with crispy shallot.
Do ahead: Soup (without toppings) can be made 3 months ahead. Let cool, then transfer to airtight containers and freeze. Let thaw in refrigerator overnight; bring to a simmer with 1 cup water in a medium pot over medium, stirring often; cook until heated through, 8–10 minutes. Or, microwave with 1 cup water in a large microwave-safe bowl in 1-minute increments. (Use water as needed if heating smaller amounts of soup at a time.) Shallot can be fried 3 months ahead. Freeze in a resealable plastic bag. Let thaw at room temperature before using.
