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Overhead view of the finished polenta bowl with roasted vegetables and toasted seeds in the center

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Creamy Carrot-Ginger Soup with Chili Crisp and Roasted Veggies

Recipe by Ailene

Blending white beans directly into the broth gives this vibrant carrot soup a luscious, creamy texture without heavy cream. We top it with a sheet pan of crispy roasted broccoli, sweet butternut squash, and sourdough croutons, then finish it with a fiery swirl of chili crisp to balance the natural sweetness.

  • Total Time40 minutes
  • Yield4 servings 1x

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 large cloves garlic, smashed
  • 3 tablespoons roughly chopped peeled fresh ginger
  • 1 pound (about 6 medium / 450g) carrots, peeled and sliced into 1/2-inch rounds
  • 1 (15-ounce / 425g) can cannellini beans, rinsed and drained
  • 2 cups (473ml) low-sodium vegetable broth
  • 1 (13.5-ounce / 400ml) can full-fat coconut milk
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper

Roasted Topping & Garnish

  • 2 cups (about 1/2 pound / 225g) broccoli florets, cut into bite-sized pieces
  • 2 cups peeled and cubed butternut squash (1/2-inch pieces)
  • 2 thick slices sourdough bread, torn into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions, thinly sliced
  • 4 teaspoons chili crisp (1 teaspoon per serving)

Instructions

  1. Roast the topping: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. On the baking sheet, toss the broccoli, butternut squash cubes, and torn sourdough with the 2 tablespoons of olive oil, salt, and pepper. Spread into an even layer. Roast for 20 to 22 minutes, tossing halfway through, until the vegetables are tender with charred edges and the bread is deeply toasted and crisp. (If the bread toasts too quickly, remove the pieces with tongs and let the vegetables finish.)
  2. Aromatize the base: While the vegetables roast, heat the 2 tablespoons of olive oil for the soup base in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chopped onion, garlic, and ginger. Sauté, stirring occasionally, until fragrant and softened, about 4 to 5 minutes.
  3. Simmer the soup: Stir in the sliced carrots, drained cannellini beans, vegetable broth, and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer until the carrots are easily pierced with a fork, about 15 to 18 minutes.
  4. Blend and season: Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. (If using a stand blender, work in batches and fill the pitcher no more than halfway. Remove the center insert from the lid to allow steam to escape, cover the hole loosely with a folded kitchen towel, and blend carefully.) Stir in the fresh lime juice, then taste and season with additional salt and pepper as needed.
  5. Assemble and serve: Ladle the hot soup into wide, shallow bowls. Pile the roasted vegetable and crouton mixture generously in the center of each bowl. Garnish with sliced scallions and drizzle each bowl with 1 teaspoon of chili crisp.

Notes

  • Why it works: Draining and rinsing the beans eliminates their tinny, starchy canning liquid, allowing them to act purely as a neutral, velvety thickener when blended with the coconut milk and broth.
  • Make-ahead tip: The blended soup base tastes even better the next day as the ginger and garlic meld. Store the soup and the roasted topping in separate airtight containers in the fridge for up to 4 days, reheating the topping in a toaster oven or air fryer to restore its crunch before serving.

Nutrition (per serving — estimates)

Calories: 613 | Total Carbs: 57g (Fiber: 12g, Sugar: 11g) | Fat: 37g (Saturated: 16g) | Protein: 13g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop and Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 613
  • Sugar: 11g
  • Fat: 37g
  • Saturated Fat: 16g
  • Carbohydrates: 57g
  • Fiber: 12g
  • Protein: 13g

Find it online: https://foodtrackergirl.com/2026/08/31/creamy-carrot-ginger-soup-with-chili-crisp/