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Creamy Roasted Carrot Ginger Soup with Spicy Shallot Seed Oil Recipe

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★★★★★

4.7 from 61 reviews

This vibrant carrot ginger soup combines the natural sweetness of roasted carrots with the zesty warmth of fresh ginger and a hint of honey. Enhanced by a creamy texture from heavy cream and a unique spicy shallot seed oil topping, this comforting soup is perfect for a cozy meal that balances bold flavors with rich, smooth consistency.

Ingredients

Scale

Carrot Soup

  • ¼ cup extra-virgin olive oil
  • 1-inch piece ginger, peeled and grated
  • 2 tbsp honey, plus more to taste
  • Kosher salt
  • Freshly ground black pepper, to taste
  • 2 lbs carrots, peeled and cut into 1” pieces
  • 2 garlic cloves, unpeeled
  • 2 tsp white miso paste
  • 3–4 cups low-sodium chicken stock
  • ½ cup heavy cream (can substitute coconut milk)

Spicy Shallot Seed Oil

  • ½ cup canola oil
  • 1 shallot, minced
  • 1-inch piece ginger, peeled and grated
  • 1 tsp cayenne
  • ½ tsp kosher salt
  • ¼ cup sesame seeds (mix of black and regular, if desired)

Instructions

  1. Preheat and prepare the baking sheet. Preheat the oven to 400°F and line a baking sheet with foil to make cleanup easier and prevent sticking.
  2. Make the glaze for carrots. In a glass measuring cup, combine olive oil, grated ginger, honey, ½ teaspoon kosher salt, and freshly ground black pepper. Whisk thoroughly to create a smooth glaze.
  3. Coat and roast carrots. Place peeled and cut carrots along with unpeeled garlic cloves on the prepared baking sheet. Drizzle the glaze over them and toss to coat evenly. Roast in the oven for 35 to 45 minutes, stirring a few times, until the carrots are caramelized and tender.
  4. Prepare spicy shallot seed oil. While the carrots roast, heat canola oil in a small pot over medium-low heat. Add minced shallots and cook gently, stirring occasionally, until the shallots turn golden brown and oil bubbles slowly, about 20 minutes. Be vigilant to avoid burning and reduce heat near the end if necessary.
  5. Add ginger to the shallot oil. Stir in the grated ginger and cook for an additional 1 minute to infuse flavor.
  6. Strain and finish the spicy oil. Strain the hot oil through a fine mesh sieve into a heatproof bowl. Immediately stir in cayenne, kosher salt, and sesame seeds. Let the oil cool until the shallots become crispy, then stir the shallots back into the oil. Store in a small jar until ready to use.
  7. Blend the soup. Transfer the hot roasted carrots and garlic cloves (squeezed out of their skins) to a blender. Add the white miso paste, 3 cups of chicken stock, and heavy cream. Blend starting at low speed and gradually increasing to achieve a very smooth texture.
  8. Adjust soup consistency and seasoning. Gradually stir in more chicken stock, a little at a time, until the soup reaches your desired thickness. Taste and adjust seasoning with additional salt or a drizzle of honey to balance flavors as preferred.
  9. Serve the soup. Divide the soup into 4 bowls and generously drizzle each with the prepared spicy shallot-seed oil. Serve the soup hot for a delightful meal experience.

Notes

  • Nutritional information is only an estimate and accuracy cannot be guaranteed.
  • Heavy cream can be substituted with coconut milk for a dairy-free option.
  • The spicy shallot seed oil adds texture and a spicy kick; adjust cayenne to suit your heat preference.
  • Use low-sodium chicken stock to better control the saltiness of the soup.
  • Roasting the carrots and garlic enhances the natural sweetness and depth of flavor.

Keywords: carrot ginger soup, roasted carrot soup, spicy shallot oil, creamy carrot soup, healthy soup recipe

Find it online: https://tastybynova.com/creamy-roasted-carrot-ginger-soup-with-spicy-shallot-seed-oil-recipe/