Roasted Carrot Soup With Crispy Shallots

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.