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If you’re searching for a nutritious and filling vegetable soup, try my Roasted Carrot Ginger Soup. Roasted carrots, onion, and fresh garlic with spices add natural sweetness, while fresh ginger and vegetable stock make it both gluten-free and vegan.

A bowl of Roasted Carrot Ginger Soup garnished with sour cream and chives

If you have a lot of carrots to use, this easy soup recipe is the perfect way to use them along with any other veggies you have on hand. I first published this recipe in 2015 and has been popular ever since.

This simple carrot ginger soup recipe is vibrant, nutrient-dense, and packed with flavor – a great way to add wholesome ingredients to your meal. This healthy soup is rich in vitamins, beta carotene, and antioxidants, while the ginger not only enhances the flavor but also supports digestion.

Dipping bread into Roasted Carrot Ginger Soup

Roasted Vegetables for Best Flavor

Roasting fresh carrots and most vegetables makes a huge difference to flavor. This method brings out their natural flavors that you cannot get any other way.

A closeup of the sour cream swirled in the soup and chopped chives

Dairy-Free Vegetable Soup

Blended soups often rely on milk or heavy cream for a creamy soup texture, but this recipe skips the dairy, creating a fresh and clean texture while still delivering plenty of flavor.

Roasted Carrot Soup Recipe

Slice large carrots and spread them on a baking sheet with a chopped large onion, a drizzle of olive oil, avocado oil, or coconut oil, and season with salt, pepper, and cumin. Add an unpeeled garlic clove toward the end of roasting for extra flavor.

Roasted carrots, onion and garlic

To a large pot, soup pan, or Dutch oven, add the vegetable stock (try my homemade vegetable stock recipe), ginger, bay leaf, and roasted vegetables. Simmer over medium heat. You can also use chicken stock or chicken  broth if you want to add protein.

Vegetable stock, vegetables and a bay leaf cooking in a pan.

Remove the bay leaf and blend the soup until smooth. Taste for seasoning and adjust to your taste by adding additional salt if needed.

Blending soup with an immersion blender

Carrot-Ginger Soup Additions

Roast any leftover vegetables and add them to the soup for extra flavor and nutrients. Enhance the taste with flavorful herbs like thyme, basil, or parsley. You can also experiment with additional spices such as curry powder or ground coriander to complement the cumin.

How to Blend Vegetable Soup

The easiest method is using an immersion blender directly in the pan while the soup is still hot. If you opt for a high-speed blender, let the soup cool slightly since it can expand during blending and create pressure—fill the blender only halfway. A food processor is also an option, but it may be more challenging to achieve a very smooth consistency.


Freezing Carrot Soup

  1. I love to make a double batch of this soup and freeze half for meal prep. 
    Cool the Soup Completely: Let the soup cool to room temperature to prevent ice crystals from forming and to maintain its texture and flavor.
  2. Portion the Soup: Divide the soup into individual or meal-sized small batches. This makes thawing and reheating more convenient.
  3. Choose Proper Containers: Use  freezer-safe airtight container, heavy-duty freezer bags, or silicone molds. Leave some space at the top for expansion during freezing.
  4. Label and Date: Write the type of soup and the date on the container or bag to keep track of freshness. Soups generally stay fresh for 2-3 months in the freezer.
  5. Lay Bags Flat: If using freezer bags, lay them flat in the freezer until solid. This saves space and makes stacking easier.
  6. Freeze Quickly: Place the soup in the coldest part of the freezer to freeze it quickly and preserve its quality.

When ready to use, thaw the soup overnight in the refrigerator or reheat it directly on the stove or in the microwave from frozen.

If you’ve made this Roasted Carrot Ginger Soup, please leave a star rating in the recipe. You can also leave a comment below or ask a question.

Yield: 8 cups

Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup in a black bowl with spoon and crusty bread

Carrots, onion and garlic are roasted for extra flavor and healthy ginger is added for extra health benefits. 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 pound (454 grams) carrots, peeled and cut into large chunks
  • 1 cup (160 grams) yellow onion, cut half
  • 1 garlic clove, unpeeled
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • Small pinch white pepper
  • ¼ teaspoon ground cumin
  • 5 cups vegetable stock, recipe link
  • 1 ½ tablespoons grated fresh ginger
  • 1 bay leaf
  • 4 teaspoons plant-based sour cream for garnish
  • 1 teaspoon chopped fresh chives for garnish

Instructions

  1. Preheat oven to 375°F/190°C.
  2. Add the carrots, onion and garlic to a sheet pan/tray and spread out evenly.
    Drizzle with vegetable oil and an even sprinkling of salt, white pepper and cumin, mix until coated. Roast in the oven for 35 minutes until tender.
    To a large saucepan add the vegetable stock and bring to a simmer. Add the carrots, onions, garlic squeezed out of its peel, ginger and bay leaf. Simmer for 15 minutes.
  3. Remove the bay leaf. Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.
  4. Check for seasoning and adjust to your taste.
  5. Serve garnished with chopped fresh chives and sour cream.


Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 100Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 1100mgCarbohydrates 6gFiber 0gSugar 3gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Soup