Preheat your oven to 200°C (390°F) and place the whole carrots on a baking sheet. Roast for about 25 minutes until they’re deeply caramelized and slightly charred around the edges, filling the kitchen with a sweet, smoky aroma.
While the carrots roast, peel and finely mince the ginger. Set aside. Then, dice a small onion into small cubes.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add the minced ginger and cook for another minute until aromatic.
Once the carrots are roasted and cooled slightly, peel or chop them into smaller pieces. Add the roasted carrots to the pot with the sautéed onion and ginger.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the carrots to soften further.
Use an immersion blender or transfer the soup in batches to a blender, blending until completely smooth and velvety. Be cautious with hot liquids—hold the lid firmly and blend in small portions if using a regular blender.
Stir in the lemon juice and cream or coconut milk, adjusting the consistency with a splash of broth or water if needed. Taste and season with salt and freshly ground pepper.
Let the soup rest for a few minutes off the heat, then ladle into bowls. Garnish with a swirl of cream or coconut milk and a squeeze of lemon for an extra bright finish.
