Creamy Roasted Carrot Ginger Soup (Printable)

A smooth, comforting soup of roasted carrots and ginger finished with cream. Vegetarian and gluten-free.

# What You’ll Need:

→ Vegetables

01 - 1½ lbs carrots, peeled and cut into chunks
02 - 1 medium onion, chopped
03 - 2 cloves garlic, peeled
04 - 1-inch piece fresh ginger, peeled and sliced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup heavy cream (or coconut cream for dairy-free)

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp ground cumin (optional)
09 - ½ tsp salt, or to taste
10 - ¼ tsp black pepper

→ Garnish

11 - Chopped fresh parsley or chives
12 - A swirl of extra cream

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin (if using). Spread on a baking sheet.
03 - Roast for 25–30 minutes, stirring halfway, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a saucepan. Add sliced ginger and vegetable broth.
05 - Bring to a simmer and cook for 10 minutes to blend flavors.
06 - Remove from heat. Using an immersion blender (or carefully in batches in a countertop blender), blend the soup until smooth and velvety.
07 - Stir in the cream and adjust seasoning to taste.
08 - Reheat gently if needed. Serve hot, garnished with fresh herbs and a swirl of cream.

# Expert Advice:

01 -
  • It tastes like youve been simmering it all day, but it only takes 50 minutes start to finish.
  • The roasted carrots develop a natural sweetness that makes the soup feel indulgent without added sugar.
  • You can make it vegan or keep it creamy with dairy, and either way it feels like a hug in a bowl.
  • Leftovers taste even better the next day when the ginger has fully bloomed into every spoonful.
02 -
  • Dont skip roasting the carrots, steaming or boiling them will give you soup but not the deep caramelized sweetness that makes this recipe special.
  • Add the ginger during the simmer, not the roast, because roasting it can make it taste bitter and harsh instead of bright.
  • If your soup feels too thick after blending, thin it with a splash of broth or water until it reaches the consistency you love.
03 -
  • Use an immersion blender if you have one because it saves time and keeps you from transferring hot liquid back and forth.
  • Roast extra carrots and keep them in the fridge, theyre great for snacking or tossing into salads later in the week.
  • If the soup tastes flat, add a small squeeze of lemon juice or a pinch of sugar to wake up the flavors.
Go Back