Creamy and cozy Ginger Carrot Soup will warm you up from the inside out. Roasted carrots, fresh ginger, and just a hint of orange create a perfect medley of flavor. Puree for a silky, smooth soup that's perfect for sipping, slurping, and dunking. Serve warm with your favorite crusty bread. Adaptable for vegan diets.
Position a rack in the lower third of the oven. Heat the oven to 425°F. Line a baking sheet with parchment paper.
Peel and slice the carrots, then toss in 1 tablespoon olive oil. Spread the carrots evenly over a baking sheet. Roast, flipping once halfway through, for 20-25 minutes or until soft and caramelized.
Heat a dutch oven or soup pot over medium heat. Add the remaining tablespoon of oil and heat until it shimmers. Add the onion and leek, toss to coat in the fat, then cover and sweat the onions, stirring occasionally, until they’re soft and lightly browned, 10 minutes.
Add the garlic, ginger and cumin, stir to combine, and saute, stirring continuously, until very fragrant, 1-2 minutes.
Add the roasted carrots to the soup base, then pour in the broth. Season with salt and pepper. Increase the heat and bring the liquid to a simmer. Reduce the heat to maintain a gentle simmer and cook for 15 minutes.
Blend using an immersion blender, or in batches in a blender. Add the orange juice and cream if using. Taste for seasoning; adjust with more orange juice for zing.
Notes
Use an immersion blender or stand blender to puree the soup. If using a stand blender, blend in batches and leave the lid vent open to allow steam to escape.
Leftovers: store leftovers in the fridge in a sealed container for up to 4 days. Reheat in the microwave in 30 second intervals or in a soup pot over medium heat until warmed through.
Freezer: cool, then transfer to freezer-safe containers or gallon zip lock bags (for storing flat). Freeze up to 2 months. Thaw in the fridge overnight, then reheat in a soup pot over medium heat until warmed through.