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Roasted Carrot and Ginger Soup Recipe

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3.8 from 46 reviews

This roasted carrot and ginger soup is naturally sweet, warmly spiced, and beautifully smooth. Roasting the carrots deepens their flavor, while fresh ginger adds a bright, cozy kick—perfect for a nourishing lunch or elegant starter.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 2 pounds carrots, peeled and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Liquids & Oils

  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ½ cup coconut milk or heavy cream
  • 1 tablespoon lemon juice or apple cider vinegar

Spices & Seasonings

  • ½ teaspoon ground cumin
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Garnish

  • Fresh parsley or cilantro, for garnish

Instructions

  1. Preheat and roast carrots: Preheat your oven to 400°F (200°C). Toss the peeled and chopped carrots with 1 tablespoon of olive oil. Spread them out on a baking sheet and roast for 30 to 35 minutes until they are tender and lightly caramelized, which helps to enhance their natural sweetness.
  2. Sauté aromatics: While the carrots roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it softens and becomes translucent.
  3. Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant to release their flavors without burning.
  4. Combine ingredients and simmer: Add the roasted carrots to the pot along with the vegetable broth, ground cumin, salt, and black pepper. Bring to a simmer and let it cook gently for 10 minutes to allow the flavors to blend.
  5. Blend the soup: Use an immersion blender directly in the pot or transfer the mixture to a blender, and process until the soup is smooth and creamy.
  6. Finish soup with cream and acid: Stir in the coconut milk or heavy cream for richness and the lemon juice or apple cider vinegar for a bright balance. Heat gently just until warmed through, avoiding boiling to preserve freshness.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro for a fresh herbal note.

Notes

  • For extra depth, add a pinch of turmeric or curry powder to the soup during simmering.
  • Coconut milk keeps the soup dairy-free and adds a luscious creaminess.
  • The soup thickens as it cools—thin with additional broth when reheating if needed.
  • This soup freezes well for up to 3 months, making it perfect for meal prep.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Global
  • Diet: Vegan

Find it online: https://dishestocook.com/roasted-carrot-and-ginger-soup-recipe/