Roasted Carrot–Ginger Soup with Tahini Swirl

The first leaves are falling and the daylight’s slipping away a little earlier each evening. Sweaters are creeping back into rotation—and so are the cozy bowls that make it feel as if the season itself is simmering on the stove. Sure, soup season never truly ends, but those first crisp fall days make a bubbling pot feel like pure magic.

Like any great dish, a standout soup is all about layers—each spoonful should land like a tiny symphony—but you don’t need hours of stovetop babysitting to get there. Let the oven do the heavy lifting. For this Carrot-Ginger Soup, carrots and onions are tossed with spices, spread on a sheet pan and roasted until their sweetness deepens and their edges caramelize—all while you barely lift a finger.

The payoff is a base that’s earthy, bright and complex, with ginger adding a lively kick. On its own, the soup is plenty indulgent, but don’t skip the toppings. A silky tahini drizzle, laced with warm spice, brings a nutty counterpoint that makes every bite sing. Feeling spontaneous? Try a swirl of chili oil, a spoonful of Calabrian chile sauce, or a dollop of Greek yogurt. Customize it, play with the garnishes, and use what you already have on hand.

Ingredients

For the Soup

• 4 tablespoons extra-virgin olive oil, divided
• 2 medium onions, quartered (about 2 cups)
• 4 garlic cloves, thinly sliced (about 4 teaspoons)
• 1 (2-inch) knob fresh ginger, peeled and finely chopped (about 12 grams)
• 1 tablespoon Cumin Coriander Charm (or another warm spice blend)
• 1¼ pounds carrots, peeled and roughly chopped
• 1 liter homemade or store-bought broth (pho broth is especially nice, but chicken or vegetable broth work well)
• Kosher salt, to taste
• 2 tablespoons fresh lemon juice
• Optional garnishes: toasted pine nuts or chopped almonds; 2 tablespoons chopped fresh herbs such as chives, cilantro, basil or parsley (chives and basil are especially good here)

For the Tahini Drizzle

• 50 grams (about 3 tablespoons) tahini
• 2 tablespoons fresh lemon juice
• 1 roasted garlic clove
• ½ teaspoon Eleven Spice (or your favorite warm spice blend)
• 5 tablespoons ice-cold water, plus more as needed
• ¼ teaspoon kosher salt, or to taste

Preparation

1. Heat the oven: Preheat to 425 degrees. Line a sheet pan with parchment paper.
2. Roast the vegetables: On the prepared sheet pan, toss the onions and carrots with 2 tablespoons olive oil, the Cumin Coriander Charm blend and ¼ teaspoon salt. Roast until softened and lightly caramelized, about 30 minutes.
3. Make the tahini drizzle: While the vegetables roast, in a small bowl combine the tahini, lemon juice, roasted garlic and Eleven Spice. Mash the garlic into the mixture with a fork. Gradually whisk in the ice water, a tablespoon at a time, until smooth and pourable (a handheld frother also works well). Taste and adjust seasoning; set aside.
4. Simmer the soup: Transfer the roasted vegetables and any pan juices to a large pot. Add the ginger, sliced garlic and broth. Bring to a simmer over medium heat and cook until the vegetables are very tender, about 20 minutes.
5. Purée the soup: Using an immersion blender (or working in batches in a countertop blender), purée until smooth, adding a splash of hot broth or water if you prefer a thinner consistency. With the blender running, slowly drizzle in the remaining 2 tablespoons olive oil until incorporated. Stir in the lemon juice and season to taste with salt.
6. Serve: Ladle the soup into bowls. Drizzle with the tahini sauce, scatter with fresh herbs and, if desired, sprinkle with nuts. For an extra-lush drizzle, briefly whisk the tahini sauce again just before serving to revive its creaminess.