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Roasted Carrot Ginger Soup Recipe
Ever stared at a bag of carrots in the back of your fridge and thought, “You again?” Yeah, me too. Carrots seem to multiply back there. But this time, instead of letting them wilt into veggie limbo, I decided to roast them until they turned golden and sweet, then blend them into something ridiculously cozy and slurp-worthy.
This roasted carrot ginger soup is the kind of dish that feels like a hug from the inside. It’s creamy without needing any cream, rich in flavor without being heavy, and balanced perfectly with a spicy zing from fresh ginger. Roasting the carrots first? Total game changer. It adds a caramelized depth you just can’t get by boiling. And when the weather’s moody (or your mood is weather-like), this soup totally shows up for you.
Recipe Snapshot
| Category | Details |
| Yield | 4 servings |
| Serving Size | About 1 1/2 cups |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Calories per Serving | ~210 calories |
| Primary Cooking Method | Roasting & Blending |
| Diet Type | Gluten-Free, Dairy-Free, Vegan |
Calories are approximate and may vary depending on exact ingredients used.
Carrot Ginger Soup Recipe
Course: SoupsCuisine: Modern AmericanDifficulty: EasyServings
1
cupPrep time
10
minutesCooking time
40
minutesCalories
210
kcalThis carrot ginger soup brings the kind of cozy that makes your shoulders drop after one spoonful. It’s silky smooth, loaded with the sweetness of roasted carrots, and zingy with fresh ginger. The roasting part? Absolute magic—it caramelizes the carrots and adds a richer, deeper flavor that plain boiling can’t touch.
That warm kick of ginger wakes up your tastebuds, making this anything but a bland veggie soup. It’s simple, nourishing, and honestly kind of addictive. Whether you’re curled up on the couch or need a reset meal, this bowl is here to comfort without putting you to sleep.
Ingredients
- For the Soup
2 pounds carrots, peeled and cut into 1-inch chunks
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon fresh ginger, peeled and minced
1 yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon lemon juice (or to taste)
- Optional Toppings
Coconut cream swirl
Chopped fresh parsley or cilantro
Toasted pumpkin seeds
Directions
Extra Tips
- Roast the carrots until they’re deeply golden to get the most sweetness—don’t cut their time short.
- Blend the soup in batches if your blender is small (no one wants a carrot eruption).
- For dairy-free creaminess, add a peeled Yukon gold potato or some cooked white beans before blending.
- Want a spicy twist? Toss in a pinch of cayenne or red pepper flakes.
- Always taste after blending—you might want a bit more lemon juice or salt to balance things just right.
Equipment List
- Baking sheet
- Parchment paper (optional, but makes cleanup easy)
- Large pot
- Blender (stand or immersion)
- Chef’s knife
- Cutting board
- Ladle
- Measuring spoons and cups
Substitution Options
Need to swap something out? No problem—this soup is basically a kitchen chameleon. If you’re out of carrots, roasted sweet potatoes or parsnips step in beautifully with a naturally sweet depth. Not into fresh ginger’s sharp zing?
A sprinkle of ground turmeric or curry powder still brings warmth without overpowering. Shallots can sub for onion, adding a touch of elegance, and garlic powder totally works in a pinch. If you’re running low on olive oil, reach for avocado oil, coconut oil, or ghee. Chicken broth replaces veggie broth if you’re not plant-based, and water can stand in for low-FODMAP folks.
No lemon? Apple cider vinegar does the trick. And for toppings, skip the coconut cream and swirl in Greek yogurt or drizzle some chili-spiked olive oil. Basically, this soup flexes hard with whatever you’ve got.
Make-Ahead Tips
This soup is meal prep gold. Roast the carrots, sauté your aromatics, and blend it all up in advance—then just reheat when you’re ready to dive in. You can store the whole batch in the fridge for up to 5 days, and the flavors actually get better with time.
Want to go further? Freeze it in individual portions using airtight containers or freezer bags (just make sure it’s completely cool first). It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw overnight in the fridge or warm gently over the stove from frozen with a splash of broth to loosen it up.
Cozy soup on demand? Yes, please.
Storage Instructions
Stashing leftovers? You’re in luck—this soup was made to age gracefully. Store it in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day, once all those flavors have had time to mingle. For longer storage, freeze it in single-serving portions using freezer-safe jars or silicone molds.
Let the soup cool completely before sealing and freezing, and don’t forget to label the containers unless you enjoy playing freezer roulette. To reheat, warm it gently on the stove over medium heat, stirring often. If it’s a bit thick, just splash in some broth or water until you hit the right consistency.
FAQ
Can I make this soup without roasting the carrots?
Yes, but roasting gives it that extra depth and sweetness. If you’re short on time, simmer the carrots until tender instead.
Can I use baby carrots?
Totally. Just make sure they’re halved if they’re thick so they roast evenly.
How do I make it creamier without dairy?
Add a Yukon gold potato, some soaked cashews, or white beans before blending. It makes a huge difference!
Can I freeze this soup?
Absolutely. Let it cool, portion it out, and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
Is this soup spicy?
The ginger gives it a warm kick, but it’s not hot-spicy. Want heat? Add a pinch of cayenne!
Can I make this with frozen carrots?
Yep! Roast them straight from frozen—just tack on a few extra minutes of oven time.
What if I don’t have a blender?
An immersion blender works great. No fancy gear? A potato masher gives a chunky, rustic texture that’s just as satisfying.
Does this work as a starter or main meal?
Both! Serve it with crusty bread or a salad to make it more filling.
Can I add protein to make it more hearty?
Totally—stir in cooked lentils, chickpeas, or shredded chicken if you’re not keeping it vegan.
Food Safety
Because this soup contains perishable ingredients like onions, garlic, and broth, proper handling is key. Always allow the soup to cool to room temperature before refrigerating or freezing—putting it away while hot can lead to bacterial growth or soggy containers. Use clean, airtight containers for storage, and never leave the soup at room temperature for more than two hours. If you’re reheating from frozen, make sure it reaches a consistent simmer (165°F or higher) before serving to ensure it’s fully safe to eat. And of course, always use clean utensils to serve—no double-dipping!
Serving Suggestions
This soup is super versatile when it comes to how you serve it. For a light lunch, pair it with a thick slice of crusty sourdough or a seeded whole grain roll—perfect for dunking. Want to keep it simple? Just top it with a swirl of coconut cream and a sprinkle of fresh herbs like cilantro or parsley. Feeling fancy? Add toasted pumpkin seeds or a drizzle of chili oil for crunch and heat. It also makes a great starter for dinner parties—serve it in small bowls or mugs as an appetizer. Bonus: it’s easy to dress up for the holidays with a touch of cinnamon or nutmeg.
Nutritional Information
Each serving (about 1 1/2 cups) of this carrot ginger soup is approximately:
- Calories: 210
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 14g (natural from carrots and onions)
- Protein: 3g
- Sodium: depends on broth and added salt
This soup is naturally low in fat, high in vitamin A (thank you, carrots), and loaded with anti-inflammatory benefits from fresh ginger. Plus, it’s vegan, gluten-free, and made with whole-food ingredients you probably already have.
Final Thoughts
If cozy had a flavor, this carrot ginger soup would be it. From the roasted sweetness of carrots to the bright, fiery notes of ginger, it’s a recipe that checks all the boxes: healthy, comforting, make-ahead friendly, and ridiculously simple. It’s the kind of dish that makes you feel like you’ve got your life together—even if you’re still in pajamas at 2 PM.
Whether you’re batch cooking for the week, looking for an easy dinner party starter, or just craving something warm and nourishing, this soup delivers. So go ahead—pull those carrots from the fridge and give them the glow-up they deserve.
