Best Carrot Ginger Soup Recipe

Introduction

This Best Carrot Ginger Soup is a warm, comforting dish full of vibrant flavors. Roasting the carrots brings out their natural sweetness, while fresh ginger adds a zesty kick. It’s easy to make and perfect for a cozy meal any time of year.

Ingredients

• 2 pounds (900 g) carrots (about 8-9 medium)
• 3-4 tablespoons olive oil
• 1 onion, chopped
• 3-5 garlic cloves, unpeeled (optional)
• 2 tablespoons grated ginger
• 4 cups (1 L) vegetable broth (more if needed)
• Salt to taste
• Pepper to taste
• 1 teaspoon cumin
• 1 teaspoon turmeric (optional)
• Pinch of cinnamon (optional)
• For serving: croutons, caramelized onions, chopped parsley

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and roughly chop the carrots, then place them in a large mixing bowl. Add the unpeeled garlic cloves and 1-2 tablespoons of olive oil. Toss everything to coat evenly, then spread the mixture on a baking sheet and roast for 20-30 minutes until golden brown and caramelized.
2. Step 2: While the carrots roast, heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add the chopped onion and sauté for 6-8 minutes until golden and soft. Stir in the grated ginger and cook for an additional 2 minutes.
3. Step 3: Add the roasted carrots and the peeled garlic cloves directly to the pot with the onions and ginger.
4. Step 4: Pour in the vegetable broth and add the cumin, turmeric (if using), cinnamon (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to blend the flavors.
5. Step 5: Turn off the heat and blend the soup until smooth using an immersion blender or by carefully transferring it to a high-powered blender.
6. Step 6: Serve hot, topped with croutons, caramelized onions, and chopped parsley for added texture and flavor.

Tips & Variations

• If you prefer a thinner soup, simply add 1-2 cups of additional vegetable broth or water when blending.
• For extra depth, try roasting the garlic cloves alongside the carrots; the roasting mellows their flavor.
• Add a splash of coconut milk for a creamy twist without dairy.
• Garnish with a dollop of yogurt or sour cream for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well—thaw overnight in the refrigerator and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without roasting the carrots?

Yes, you can skip roasting and cook the carrots directly in the broth, but roasting enhances their sweetness and adds a richer flavor.

Is this soup suitable for vegans?

Absolutely. This recipe is naturally vegan as long as you use vegetable broth and avoid any non-vegan garnishes.

Best Carrot Ginger Soup Recipe

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★★★★★

4.8 from 361 reviews

This Best Carrot Ginger Soup is a vibrant, comforting, and healthy dish showcasing the natural sweetness of roasted carrots combined with the warm, spicy notes of fresh ginger and aromatic spices. Perfect for a cozy meal, it’s easy to prepare and can be customized with toppings like croutons, caramelized onions, and fresh parsley.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Vegetarian, Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 pounds (900 g) carrots, about 8–9 medium carrots, peeled and roughly chopped
• 1 onion, chopped
• 3–5 garlic cloves, unpeeled (optional)
• 2 tablespoons fresh ginger, grated

Spices and Seasonings

• 1 teaspoon cumin
• 1 teaspoon turmeric (optional)
• Pinch of cinnamon (optional)
• Salt, to taste
• Pepper, to taste

Liquids

• 4 cups (1 L) vegetable broth, more if needed
• 3–4 tablespoons olive oil

For Serving

• Croutons
• Caramelized onions
• Chopped parsley

Instructions

1. Roast the Carrots and Garlic: Preheat the oven to 400°F (200°C). Peel and roughly chop the carrots, then place them in a large mixing bowl. Add the unpeeled garlic cloves and 1 to 2 tablespoons of olive oil. Toss everything until the carrots and garlic are evenly coated with oil. Spread them on a baking tray and roast for 20-30 minutes until golden brown and caramelized.
2. Sauté the Onion and Ginger: While the carrots are roasting, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 6-8 minutes until golden and softened. Stir in the grated ginger and cook for an additional 2 minutes to release its fragrant flavors.
3. Add Roasted Vegetables and Spices: Add the roasted carrots and peel the garlic cloves before adding them to the pot. Stir in the cumin, turmeric (if using), cinnamon (if using), salt, and pepper to taste.
4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes to meld the flavors.
5. Blend the Soup: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-powered blender and puree until smooth.
6. Serve: Ladle the soup into bowls and garnish with croutons, caramelized onions, and chopped parsley for added texture and flavor. Serve warm.

Notes

• Watch the video recipe for a visual step-by-step guide to ensure success.
• Read the FAQs above the recipe box for helpful tips and troubleshooting advice.
• If you prefer a thinner consistency, add 1-2 cups of extra vegetable broth or water while blending or before serving.

Keywords: Carrot Ginger Soup, Roasted Carrot Soup, Healthy Soup, Vegan Soup, Gluten Free Soup, Easy Soup Recipe, Comfort Food