Roasted carrot and ginger soup is rich and velvety, smooth and creamy, and so delicious. Loaded with roasted carrots and ginger, this flavorful vegetarian soup is healthy and nourishing. It’s a quick and easy soup that is made even faster when using leftover carrots.
Plus, this roasted carrot soup stores well and is freezer-friendly so you can make a big batch and save it for a quick meal another day.
Why You’ll Love Roasted Carrot and Ginger Soup
- It’s quick and easy to make. If you have a batch of leftover roasted carrots, this roasted carrot soup takes just 35 minutes to cook. It’s the perfect lunch or dinner to whip up when you don’t feel like having the same leftovers over and over again.
- It’s healthy. This vegetarian soup is loaded with carrots, ginger, and onion — all of which have great health benefits. It’s a nourishing soup that will give your body a boost and help fight off any colds.
- Roasted veggies make everything better. Carrot soups can get 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.
- Serve it anytime of the year. You can find carrots all year round which means this roasted carrot and ginger soup is the perfect soup to serve any time of year. It one of our favourites during the fall and winter, and it still finds its way onto our dinner table in the spring. You know, those days in between the sunshine, when it is cold out and the skies are grey.
Ingredient Notes
The obvious ingredients are carrot and ginger, but you will also need a few other pantry and refrigerator staples. To make this delicious roasted carrot soup, you will need (full measurements in the recipe card below):
- roasted carrots - this recipe is a great way to use up and roasted carrots that you have. I used leftover Garlic and Herb Roasted Carrots, but you could use any similar leftover roasted carrots.
- ginger
- butter
- onion
- vegetable broth - feel free to substitute with chicken broth instead.
- half and half cream - feel free to substitute with heavy cream for a creamier soup.
- salt and pepper
- soup toppings - top the soup with your favorite soup toppings including cream, pumpkin seeds, chopped parsley, and/or ground black pepper.
How to Cook Roasted Carrot and Ginger Soup
The best part about this soup is that it is so easy to whip up. You literally throw your ingredients into a large pot, cook, puree and serve. Yes, it is that easy.
- Prepare roasted carrots. Make a batch of Garlic and Herb Roasted Carrots or use any leftovers that you have. Chop the carrots up into 1-2 inch pieces and set aside.
- Sauté aromatics. Melt butter in a heavy pot over medium heat. Add onion and cook for 2-3 minutes until soft and tender. Stir in ginger and cook for another minute.
- Simmer. Add roasted carrots and vegetable broth. Bring to a boil and reduce heat to medium low. Cover and simmer for 30 minutes.
- Puree. Transfer the soup to a food processor or blender and puree until smooth. You can also puree in the pot using an immersion blender.
- Season. Pour soup back into pot and stir in the cream. Season with salt and pepper to taste.
- Serve. Transfer the soup to serving bowls and garnish with your favorite toppings including cream, pumpkin seeds, chopped parsley, and freshly ground black pepper.
Recipe Tips and Tricks
- Make it vegan: To make this soup vegan, dairy-free or paleo, substitute the butter for 2 tablespoons of olive oil, and substitute the half and half cream for coconut milk or cream.
- How to change the consistency: To thin out the consistency of the soup, add some water. To thicken it, continue to simmer until you reduce the soup to your desired consistency.
- How to store: Roasted carrot and ginger soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
- How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
- How to reheat: Reheat roasted carrot soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
More Carrot Recipes
- 40 Best Carrot Recipes
- Carrot Pumpkin Soup
- Honey Roasted Carrots
- Arugula and Roasted Carrot Salad
- Carrot Cake Muffins
- Carrot Bundt Cake with Cream Cheese Frosting
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Recipe
Roasted Carrot and Ginger Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes.
Ingredients
- 3 cups garlic and herb roasted carrots, chopped
- 1 tablespoon butter, unsalted
- ½ medium onion, chopped
- 1 + ½ tablespoons fresh ginger, grated
- 6 cups vegetable broth
- 1 + ½ cups half and half cream
- salt and pepper (to taste)
For the garnish (optional):
- cream
- pumpkin seeds
- chopped parsley
- ground black pepper
Instructions
- Make a batch of garlic and herb roasted carrots or use any leftovers that you have. Chop the carrots up into 1-2 inch pieces and set aside.
- Melt butter in a heavy pot over medium heat. Add 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.
- Transfer the soup to a food processor or blender and puree until smooth. You can also puree in the pot using an immersion blender.
- Pour soup back into pot and stir in the cream. Season with salt and pepper to taste.
- Transfer the soup to serving bowls and garnish with your favorite toppings including cream, pumpkin seeds, chopped parsley, and freshly ground black pepper.
Notes
Make it vegan: To make this soup vegan, dairy-free or paleo, substitute the butter for 2 tablespoons of olive oil, and substitute the half and half cream for coconut milk or cream.
How to change the consistency: To thin out the consistency of the soup, add some water. To thicken it, continue to simmer until you reduce the soup to your desired consistency.
How to store: Roasted carrot and ginger soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat roasted carrot soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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Lisa says
Great recipe! I added turmeric, red pepper flakes and honey for seasoning and half of an orange bell pepper and half a head of garlic that I roasted with my carrots.i also used half almond milk to replace half of the heavy cream. It was a great way to use up the veggies I had in my refrigerator. Thank you for sharing this recipe, I will make it again and again to see what other spins I can put on it!
Angela C says
This is really delicious. I am so in love with it, I’m making it again tonight for a friend to take home (while we are currently being quarantined). I roasted the carrots with plenty of garlic, then I scanned a few other similar recipes to see what little tricks were added to a carrot soup and saw coriander, cumin and a surprising one, lemon juice! So I added a pinch of those spices and squeezed approximately 2 T lemon juice in. Next I used an immersion blender to pull it all together nicely while still in the pot. Finally, I added some toasted pumpkin seeds for a topping and had also made homemade Parmesan crisps to serve along side (had no idea how EASY those were to bake until last night). It was a delicious meal and the house smelled like heaven (that is if you consider roasted garlic smell heavenly like I do). Thanks for a great recipe and I hope you like my little tweaks :).
Sam | Ahead of Thyme says
So glad you liked the soup, it's one of our favourites too! Thank you so much for sharing your tweaks with everyone 🙂 Sounds delicious!
Liza says
Can I use an alternative to the cream? Some things fairy free like unsweetened almond milk?
Sam | Ahead of Thyme says
Yes, you can use unsweetened almond milk, however it will give a slightly different flavour but it will add creaminess to the soup.