This is one of our top five favorites. It looks great as good as it tastes.

Roasted carrot and ginger soup with lemon yogurt

Serving Size: 4


  • 500 grams carrots, washed, peeled and sliced
  • 1 2inch ginger, peeled and grated
  • 1 can coconut milk
  • ½ liter water
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tsp. turmeric
  • 1 tsp. ginger powder
  • salt and pepper to taste
  • sugar

for the yogurt:

  • 4 tbs. soy yogurt
  • 4 tbs. lemon juice
  • 1½ tsp. ground coriander
  • 1 tsp. cumin
  • 1 tbs. corn syrup or fine sugar

Rosted carrots


  1. Preheat the oven to 482°F/250°C.
  2. Put the sliced carrots and grated ginger in a baking dish and add a bit of (non flavorful) oil.
  3. Roast the carrots for about 1 hour, turning with a spoon once every fifteen minutes.
  4. Meanwhile, make the yogurt sauce.
  5. When the carrots are soft, saute the onion until glassy, add the garlic, ginger powder and turmeric.
  6. Add the coconut milk and then the roasted carrots and ginger.
  7. Puree the mixture. It will be a thick soup. If you prefer it thinner, add a bit of water.
  8. Season to taste with salt pepper and ginger.
  9. Serve the soup in a shallow bowl with a generous dollop of yogurt in the middle.