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!
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.