ChowdersAsian-InspiredEasy

Roasted Carrot and Ginger Chowder

Name: Roasted Carrot and Ginger Chowder
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 2 lb (900 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks; 3 oz (85 g) fresh ginger, peeled, cut into thin slices; 3 tbsp (45 ml) olive oil; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 medium (150 g) yellow onion, diced into ½-inch (1.25 cm) pieces; 3 cloves garlic cloves, minced; 1 tsp (5 g) cumin seeds; 4 cups (950 ml) vegetable broth; ¾ cup (180 ml) coconut milk (full-fat canned); 1 tbsp (15 ml) fresh lime juice; to taste kosher salt; to taste black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, creamy chowder with caramelized roasted carrots and fresh ginger, finished with coconut milk and aromatic cumin. The roasting deepens the carrots' sweetness while the ginger adds bright, spicy warmth. Serve hot with crusty bread or rice for a comforting meal inspired by Asian flavors.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Makes: About 5 cups (1.2 liters), serving 4

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Ingredients

4 servings

2 lb (900 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks
3 oz (85 g) fresh ginger, peeled, cut into thin slices
3 tbsp (45 ml) olive oil
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 medium (150 g) yellow onion, diced into ½-inch (1.25 cm) pieces
3 cloves garlic cloves, minced
1 tsp (5 g) cumin seeds
4 cups (950 ml) vegetable broth
¾ cup (180 ml) coconut milk (full-fat canned)
1 tbsp (15 ml) fresh lime juice
to taste kosher salt
to taste black pepper, freshly ground
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (5)

Large rimmed baking sheet (13×18 inches / 33×46 cm)
Large heavy-bottomed pot or Dutch oven (6-quart / 5.7 L)
Cutting board and sharp knife
Immersion blender or countertop blender
Wooden spoon or heat-resistant spatula

Steps

Before you start

Preheat oven to 425°F (220°C)
Cut vegetables into uniform sizes for even cooking
Have your blender or immersion blender ready before you start cooking

1
Roast vegetablesOven 425°F / 220°C
- Toss the carrot chunks and ginger slices with 2 tablespoons (30 ml) of the olive oil, 0.75 teaspoon (4 g) kosher salt, and 0.25 teaspoon (0.5 g) black pepper on a large rimmed baking sheet.
- Spread in a single layer and roast at 425°F (220°C) for 25–28 minutes, stirring halfway through, until the carrots are deeply caramelized and tender when pierced with a fork.
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Ready when: Carrots are golden brown with some dark edges and very tender when pierced
Tip: Don't skip the stirring halfway—it ensures even browning and prevents sticking.
2
Sauté onion and garlic
- While the vegetables roast, heat the remaining 1 tablespoon (15 ml) of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
- Add the minced garlic and cook for another 1 minute until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant but not brown
Tip: Keep heat at medium to prevent the garlic from burning, which would make it bitter.
3
Toast cumin
- Add the cumin seeds to the pot and toast for about 30 seconds, stirring constantly, until they become fragrant and deepen slightly in color.
- This releases their essential oils and brightens the flavor of the chowder.
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Ready when: Cumin seeds are fragrant and slightly darkened
Tip: Don't walk away while toasting—seeds can burn in just seconds.
4
Add roasted vegetables and broth
- When the carrots and ginger are done roasting, carefully transfer them to the pot.
- Pour in the 4 cups (950 ml) of vegetable broth, scraping any caramelized bits from the pot into the liquid.
- Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer for 10 minutes to meld the flavors.
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Ready when: Liquid is gently simmering with occasional bubbles
Tip: Don't boil vigorously—a gentle simmer keeps the vegetables from breaking down too much before you puree.
5
Partially puree soup
- Using an immersion blender, pulse the soup 8–10 times to break up the vegetables while leaving some texture.
- If using a countertop blender, carefully transfer half the soup (solids and liquid) to the blender, blend until smooth, and return to the pot.
- The chowder should have a chunky-smooth consistency with visible carrot pieces, not a perfectly smooth puree.
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Ready when: Soup is thick and chunky with some smooth broth
Tip: Don't over-blend; chowder should remain thick and textured, not silky. If you want a smoother soup, blend a bit more; for chunkier, blend less.
6
Stir in coconut milk
- Pour the 0.75 cup (180 ml) of coconut milk into the pot, stirring gently to distribute it evenly.
- Simmer for another 3–4 minutes over medium-low heat to warm the coconut milk through and let its flavor meld with the soup.
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Ready when: Soup is steaming and slightly thickened
Tip: Stir gently when adding coconut milk to avoid breaking up the vegetables more than you want.
7
Finish and serve
- Remove from heat and stir in the 1 tablespoon (15 ml) of fresh lime juice.
- Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
- Ladle into bowls and top with chopped fresh cilantro if desired.
- Serve hot, with crusty bread or jasmine rice on the side.
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Ready when: Soup is hot and flavors are balanced
Tip: Add lime juice just before serving to keep it bright; if added too early, the acidity can dull over time.

Good to know

Tips

Roasting is the key to depth: don't skip it or boil the carrots instead. The caramelization creates the chowder's natural sweetness.
If your soup becomes too thick after refrigeration, thin it with additional warm broth or water when reheating; coconut milk thickens further when cold.
Taste and season at the very end—salt intensifies as the soup cools, so it's easy to over-salt if you season too early.
For a spicier kick, add a pinch of cayenne pepper or a diced fresh chili to the pot when you sauté the onion and garlic.

Make ahead

You can prepare the chowder up to 2 days ahead and store it in the refrigerator. Reheat gently over medium-low heat, stirring occasionally, adding a splash of broth or water if it has thickened too much. You can also roast the carrots and ginger the morning of and store them separately in the fridge.

Storage & reheating

Room temperature: not recommended (dairy/coconut milk). Refrigerator: up to 3 days in an airtight container; reheat gently on the stovetop. Freezer: up to 2 months (the texture may become slightly grainy due to the coconut milk, but the flavor remains good). Thaw in the refrigerator overnight and reheat on the stovetop with a splash of broth to restore consistency.

Substitutions

coconut milk (full-fat canned) → heavy cream or crème fraîche (¾ cup / 180 ml). Replaces the coconut milk for a richer, less Asian-inspired chowder. Use the same amount; dairy cream will make it silkier than coconut milk.
cumin seeds → fennel seeds or coriander seeds (1 tsp / 5 g). Both provide a warm, aromatic spice note. Fennel adds slight anise flavor; coriander is earthier and still Asian-inspired.
vegetable broth → chicken broth or water (4 cups / 950 ml). Chicken broth adds deeper savory flavor; water will make a lighter soup—add ½ teaspoon more salt if using water.
fresh lime juice → rice vinegar or lemon juice (1 tbsp / 15 ml). Rice vinegar stays true to the Asian profile; lemon juice adds brightness but a different flavor profile.