When the chill sets in and I want something nourishing but not fussy, this Roasted Carrot Ginger Soup always comes to the rescue. It’s silky, deeply flavorful, and honestly one of those recipes that tastes way fancier than the ingredient list suggests.
Roasting the carrots brings out their sweet, earthy magic. Add a little fresh ginger for some zip, blend it all up until velvety smooth, and finish it with a splash of cream or coconut milk. That’s it! No long simmering, no laundry list of ingredients—just warm, vibrant soup in under an hour.
Why You’ll Love This Soup
- Only 5 ingredients – Yup, just five. Most of which you probably already have on hand.
- Naturally creamy – Roasting the carrots makes them super soft and perfect for blending.
- Customizable – Keep it dairy-free or vegan with coconut milk, or go rich with a swirl of cream.
- Meal prep gold – It stores beautifully and reheats like a dream.
Ingredients You’ll Need
- Carrots – The star of the show. Roasting caramelizes their natural sweetness.
- Fresh ginger – Adds a little warmth and zing that balances the carrots perfectly.
- Onion – Brings savory depth and helps build the flavor base.
- Vegetable broth – Use a good one—it makes a big difference in a simple soup like this.
- Cream or coconut milk – Just a splash at the end makes the soup silky and luxurious.
Optional but lovely: a squeeze of lemon or a sprinkle of fresh herbs to brighten things up before serving.
How to Make Roasted Carrot Ginger Soup
Roast the veggies.
Peel and chop your carrots and onion, then toss them with a little oil and salt. Roast at 400°F (200°C) until the carrots are tender and caramelized—about 30–35 minutes. Don’t rush this step; the roasting really brings the flavor.
Blend it up.
Transfer the roasted carrots and onion to a blender (or use an immersion blender). Add your grated ginger and vegetable broth. Blend until silky smooth.
Finish with cream or coconut milk.
Pour the soup back into a pot, warm it through, and stir in cream or coconut milk to taste. Season with salt, pepper, and a little lemon juice if you’d like.
Soup-Making Tips
- Grate your ginger finely so it blends smoothly into the soup.
- Don’t skip the roast. It’s what gives this soup its signature depth.
- Use warm broth if blending in a high-speed blender—it helps everything emulsify.
- Taste and adjust. A little lemon juice, extra ginger, or a swirl of honey can take it in different directions.
Serving Suggestions
Serve this carrot ginger soup with:
- A hunk of crusty bread or homemade naan
- A side salad with tangy vinaigrette
- A grilled cheese sandwich (because balance, right?)
Top with toasted seeds, a swirl of coconut cream, or a little chili oil for a fancy finish.
Storing & Reheating
- Fridge: Keeps well for up to 5 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently on the stove or in the microwave, stirring occasionally.
Final Thoughts
This Roasted Carrot Ginger Soup is proof that simple ingredients, when treated right, can deliver big comfort. It’s nourishing, cozy, and flexible enough to suit almost any dietary need. Whether you’re meal prepping or just craving a warm bowl of goodness, this one’s a keeper.
Creamy Roasted Carrot Soup
When the chill sets in and I want something nourishing but not fussy, this Roasted Carrot Ginger Soup always comes to the rescue.
Ingredients
- 6 cups baby carrots or about 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1½ pounds)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced (about 2 cups)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 thumb-sized piece fresh ginger, peeled and minced (about 2 tablespoons)
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy whipping cream (or use full-fat canned coconut milk for a vegan version)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the carrots in a large bowl, drizzle with 1 tablespoon of the olive oil, and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss again. Spread the carrots out on a rimmed baking sheet in a single layer. Roast, flipping or stirring every 15 minutes, until tender and browned in spots, about 40 minutes. Let them cool slightly.
- While the carrots roast, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until they're soft and just starting to brown, about 8 to 10 minutes. Stir in the ginger and vegetable broth, bring it all to a boil, then reduce the heat, cover, and simmer for about 5 minutes. Remove from heat.
- Once the broth and carrots have cooled a bit, add the carrots to the pot. Puree the soup in batches using a blender, or use an immersion blender directly in the pot. Make sure the mixture has cooled enough to blend safely.
- Return the pureed soup to medium heat and bring back to a gentle simmer. Lower the heat and stir in the heavy cream or coconut milk. Taste and adjust seasoning with more salt and pepper if needed. Serve warm.
Notes
- Leftovers keep well in the fridge in an airtight container for 3 to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
- To freeze, cool the soup completely and transfer to freezer-safe bags or containers. If using bags, squeeze out excess air. Label and freeze. Thaw in the fridge overnight and reheat on the stove.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 299Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 34mgSodium 526mgCarbohydrates 33gFiber 10gSugar 16gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
