Carrot soups tend to be a little boring but when you roast the carrots first and add a kick of ginger, you will experience a transformation right before your eyes. A transformation into a smooth, rich and velvety roasted carrot and ginger soup. It is full of flavour, healthy, and super easy to make. In other words, perfect.
Roasted carrot and ginger soup is the perfect soup to serve pretty much any time of year. It surfaces around fall and winter, and still creeps onto our dinner table in the spring months. You know, those spring days, in between the sunshine, when it is cold out and the skies are gray.
The best part about this soup is that it is soo easy to whip up. You literally throw your ingredients into a large pot, cook, puree and serve. Yes, it is that easy. Don’t believe me? Watch the recipe video below for a demonstration! 🙂
Smooth, rich and velvety roasted carrot and ginger soup is full of flavour, healthy, and super easy to make.
- 3 cups garlic and herb roasted carrots, chopped (recipe link)
- 1 tablespoon butter, unsalted
- 1/2 medium onion, chopped
- 1 and 1/2 tablespoon grated fresh ginger
- 6 cups vegetable broth
- 1 and 1/2 cups half and half cream
- salt and pepper, to taste
- Pumpkin seeds
- Ground black pepper
- Make a batch of garlic and herb roasted carrots (see recipe link). Chop up carrots and set aside.
- Melt butter in a heavy pot over medium heat. Add the onion and cook for 2-3 minutes until soft and tender.
- Stir in ginger and cook for another minute.
- Add roasted carrots and vegetable broth. Bring to a boil and reduce heat to medium low.
- Cover and simmer for 30 minutes.
- Puree soup in a food processor or immersion blender.
- Pour soup back into pot and stir in the cream. Season with salt and pepper to taste.
- Transfer to serving bowls and garnish with cream, pumpkin seeds and ground black pepper.
To thin out the consistency, add some water.