Vegan · Soups · New American
Sweet roast carrots, a whisper of ginger, and just enough cream to make it sing.
Sarah Malalah
4.86 · Master Chef
Time
30 Mins
Skill
Intermediate
Rating
4.9 / 5
Toss carrots in olive oil and roast at 425°F until caramelized at the edges.
Sweat onion and ginger in olive oil until translucent.
Add roasted carrots, stock, cumin. Simmer 15 minutes.
Blend smooth, stir in coconut milk, season aggressively with salt and a squeeze of lemon.
Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.
Sarah Malalah
"425°F until the edges catch — that's the whole flavour of the soup."