Prep time: 45 minutes

Servings: 6

2 pounds carrots, peeled and sliced

3 tablespoons olive oil

½ large onion, diced

3 cloves garlic, minced

2 teaspoons fresh ginger, grated*

½ teaspoon coriander

¼ teaspoon cumin

1 quart chicken or vegetable broth

Water as needed (about 2 cups)

1 ½ teaspoons lemon juice

Salt and pepper to taste

Sour cream, to serve

*To use ground ginger instead of fresh, substitute in ¼ teaspoon dried for the 2 teaspoons fresh. Add more to taste, if desired.


1. Preheat oven to 450°F. Line a baking sheet with foil or silpat. Spread carrots evenly onto baking sheet and drizzle with 2 tablespoons of the olive oil. Toss to coat and spread out evenly once more. Sprinkle lightly with salt and pepper. Roast 25-30 minutes or until fork tender. Remove from oven and cool.

2. In a stock pot or dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add garlic and fresh ginger (if using dried ground ginger, wait to add the ginger until the next step) and cook another minute.

3. Add the coriander and cumin (and ground ginger, if using instead of fresh). Add the vegetable broth along with the carrots and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes.

4. Remove the soup from the heat and allow to cool slightly, 10-20 minutes. Using an immersion blender or traditional blender, puree the soup until smooth, adding water as necessary to reach a smooth result. Add lemon juice. Season with salt and pepper to taste.