Roasted Carrot Ginger Soup

As the winter months close in, I often find myself craving comfort in the form of warm, nourishing bowls of soup. One of my all-time favorites is Roasted Carrot Ginger Soup, a dish that perfectly balances sweetness and spice. The first time I made this soup, I had just returned from a chilly afternoon walk. My house felt drafty, and my bones ached for something warm. I picked up some fresh carrots from the farmer’s market that morning, their vibrant orange hue tempting me to create something special. Roasting the carrots intensifies their natural sweetness, and combined with the zing of fresh ginger, this soup became a cozy hug in a bowl. The aroma that fills your kitchen as it cooks is nothing short of magical, enticing everyone to gather around the table. I love serving this soup as a starter for dinner parties or as a simple, soothing meal on a weeknight. It’s a dish that warms the soul and lights up the spirit.

Ingredients to Make Roasted Carrot Ginger Soup

When it comes to the ingredients for Roasted Carrot Ginger Soup, simplicity is key. Each component plays a vital role in creating a harmonious balance of flavors. The star players are the sweet, earthy carrots and the zesty, aromatic ginger. Together with a few other essentials, these ingredients create a beautifully textured soup that warms the soul.

• 6 cups baby carrots (or about 1-1/2 pounds of carrots): These vibrant orange beauties are the foundation of our soup, providing natural sweetness and color.
• 2 tablespoons olive oil: This enhances the flavor and helps in roasting the carrots to perfection.
• 1 medium yellow onion: Diced onion adds depth and a touch of sweetness.
• 1/2 teaspoon kosher salt: This helps to enhance all the flavors, bringing out the natural sweetness of the carrots.
• 1/4 teaspoon freshly ground black pepper: A little kick to balance the sweetness.
• 1 thumb-sized piece of fresh ginger (minced): This adds a warm, spicy note that complements the sweetness of the carrots.
• 4 cups low-sodium vegetable broth: The base of our soup, adding richness without overpowering the flavors.
• 1/2 cup heavy whipping cream (or coconut milk for a vegan version): This creates a luxuriously creamy texture.

Cooking Method for Roasted Carrot Ginger Soup

Making Roasted Carrot Ginger Soup is a delightful experience that fills your kitchen with the most wonderful aromas. The steps are straightforward, and as you progress, you’ll see how each element comes together to create a beautiful dish. Let’s dive into the cooking process!

1. Preheat your oven to 400 degrees Fahrenheit. This high temperature is perfect for roasting the carrots, allowing them to caramelize and develop a sweet flavor.
2. In a large bowl, place the carrots. Drizzle one tablespoon of olive oil over them. Use your hands to toss the carrots until they are well coated.
3. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper to the bowl. Toss again to ensure the seasoning is evenly distributed.
4. Spread the seasoned carrots in a single layer on a rimmed cookie sheet. This helps them roast evenly.
5. Bake the carrots for about 40 minutes, stirring or flipping every 15 minutes. You’ll know they’re done when they’re tender and browned in spots.
6. Once the carrots are roasted, remove them from the oven and let them cool slightly.
7. While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onion and cook until it begins to brown, about 8 to 10 minutes.
8. Next, add the minced ginger and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about five minutes until the ginger is tender.
9. Once the carrots and broth are cool enough to handle, add the carrots directly to the broth.
10. Using a blender, puree the soup in batches until it is smooth and creamy. If you have an immersion blender, you can blend it directly in the pot. Just be cautious and ensure that the soup has cooled enough to blend safely.
11. Return the pureed soup to medium heat and bring it back to a simmer. Stir in the heavy whipping cream (or coconut milk for a vegan version). Taste the soup and adjust seasoning with extra salt and pepper as necessary.
12. Serve warm, and enjoy the comforting embrace of your homemade Roasted Carrot Ginger Soup.

Recipe Variations about Roasted Carrot Ginger Soup

If you’re looking to shake things up with your Roasted Carrot Ginger Soup, here are some variations you can try. Each variation adds a unique twist while keeping the core of the recipe intact.

• Spice it Up: Add a pinch of cayenne pepper or a dash of curry powder to the soup for an extra kick.
• Herb Infusion: Toss in some fresh herbs like thyme or cilantro for a fragrant finish.
• Nutty Flavor: Top the soup with toasted pumpkin seeds or nuts for a crunchy texture.
• Different Veggies: Feel free to experiment with other root vegetables like sweet potatoes or parsnips for a different flavor.
• Vegan Friendly: Use coconut milk instead of heavy cream to keep this soup dairy-free.
• Serving Suggestions: Pair with a fresh salad or some warm, crusty bread for a complete meal.

How to Enjoy Roasted Carrot Ginger Soup

Serving Roasted Carrot Ginger Soup can be as delightful as making it. Here are some ideas to enhance your dining experience:

• Perfect for Lunch: Enjoy this soup as a light lunch alongside a fresh salad or sandwich. It’s filling yet not too heavy.
• Elegant Dinner Starter: Serve it in small bowls as an appetizer for a dinner party. Garnish with a swirl of cream or herbs for presentation.
• Comforting Dinner: Pair with a side of crusty bread or some grilled cheese for a cozy dinner on a chilly night.
• Seasonal Delight: This soup is especially wonderful during the cold months, making it perfect for winter gatherings or holiday meals.
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
• Freezing Soup: Allow to cool completely before transferring to a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Conclusion

In conclusion, Roasted Carrot Ginger Soup is a delightful blend of flavors that brings warmth and comfort to any meal. It’s easy to make and allows for endless customization, making it a versatile favorite in my kitchen. I encourage you to try this recipe soon; the soothing taste and inviting aroma will surely make it a hit in your home.

Roasted Carrot Ginger Soup

The ultimate comfort food, Roasted Carrot Ginger Soup combines the sweetness of carrots with the zing of ginger. It’s creamy, nourishing, and easy to make, perfect for a cozy weeknight dinner. Don't miss out on this warming bowl of goodness tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soups

Cuisine American

Servings 4 servings

Calories 210 kcal

Equipment

• Blender
• Oven
• Peeler
• Large Pot
• Saucepan
• Wooden Spoon
• Cutting Board
• Baking Sheet

Ingredients

  

• 6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
• 2 tablespoons olive oil divided
• 1 medium yellow onion diced (about 2 cups)
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + 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, for a vegan version, use full-fat canned coconut milk)

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit. This high temperature is perfect for roasting the carrots, allowing them to caramelize and develop a sweet flavor.
• In a large bowl, place the carrots. Drizzle one tablespoon of olive oil over them. Use your hands to toss the carrots until they are well coated.
• Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper to the bowl. Toss again to ensure the seasoning is evenly distributed.
• Spread the seasoned carrots in a single layer on a rimmed cookie sheet. This helps them roast evenly.
• Bake the carrots for about 40 minutes, stirring or flipping every 15 minutes. You’ll know they’re done when they’re tender and browned in spots.
• Once the carrots are roasted, remove them from the oven and let them cool slightly.
• While the carrots are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onion and cook until it begins to brown, about 8 to 10 minutes.
• Next, add the minced ginger and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about five minutes until the ginger is tender.
• Once the carrots and broth are cool enough to handle, add the carrots directly to the broth.
• Using a blender, puree the soup in batches until it is smooth and creamy. If you have an immersion blender, you can blend it directly in the pot. Just be cautious and ensure that the soup has cooled enough to blend safely.
• Return the pureed soup to medium heat and bring it back to a simmer. Stir in the heavy whipping cream (or coconut milk for a vegan version). Taste the soup and adjust seasoning with extra salt and pepper as necessary.
• Serve warm, and enjoy the comforting embrace of your homemade Roasted Carrot Ginger Soup.

Notes

• Keep leftovers: Store in the fridge in an airtight container for 3-4 days. Reheat gently on the stove.
• Freezing: Cool to room temperature and scoop into a freezer bag or container. Squeeze out excess air and freeze. Thaw overnight in the fridge and reheat.
• Vegan option: Use canned coconut milk instead of heavy whipping cream for a dairy-free version.

Keyword Ginger Soup Recipe, Healthy Carrot Soup, Roasted Carrot Soup, Winter Soup Ideas

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!