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Overhead view of a homemade roasted carrot and ginger soup recipe bowl on a white marble kitchen counter, garnished with cream and thyme, with a rustic, cozy, real-life feel.

Roasted Carrot and Ginger Soup Recipe

Creamy, wholesome roasted carrot and ginger soup that’s naturally sweet, warming, and full of comforting depth — perfect for cozy winter evenings.
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Course: Dinner, LUNCH, Soup
Cuisine: American, Comfort Food, Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Roasting & Blending: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 6 bowls
Calories: 95kcal
Cost: $10

Equipment

  • 1 Baking sheet Lined with parchment paper for roasting carrots
  • 1 Large pot (4–5 qt) For simmering and blending soup
  • 1 Chef's knife For chopping carrots and aromatics
  • 1 Cutting board Sturdy, for safe chopping
  • 1 Immersion blender For blending the soup smooth
  • 1 Fine-mesh strainer (optional) For extra silky texture

Ingredients

  • 2 pounds carrots Peeled and cut into 2-inch chunks
  • 4–5 tablespoons olive oil For roasting and sautéing
  • 3 tablespoons fresh ginger Minced or grated
  • 1 medium onion Chopped
  • 4 cloves garlic Minced
  • 6 cups vegetable broth Or chicken broth for non-vegetarian
  • salt & black pepper To taste
  • 1 cup coconut milk or heavy cream Optional, for a silky texture
  • 1 teaspoon ground cumin Optional, for warmth
  • ½ teaspoon turmeric Optional, anti-inflammatory
  • 2–3 sprigs fresh thyme or rosemary Optional, for aroma
  • ½ whole orange (juice) To brighten flavor

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss carrots with olive oil, salt, and pepper; roast for 25–30 minutes until caramelized.
  • In a pot, heat olive oil and sauté onions for 5 minutes until translucent.
  • Add garlic and ginger, cook 2–3 minutes until fragrant.
  • Stir in cumin and turmeric if using, cook 30 seconds.
  • Add roasted carrots and broth, bring to a boil, then simmer for 15 minutes.
  • Blend with an immersion blender until smooth and creamy.
  • Stir in coconut milk or cream; adjust salt, pepper, and orange juice to taste.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 95kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 420mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 16000IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg