When fall breezes roll in and you’re craving something cozy, nourishing, and flavorful, Roasted Carrot & Ginger Soup becomes a must-make. This easy homemade version is packed with deep roasted flavor, subtle warmth from fresh ginger, and a creamy finish that will have you coming back for seconds.
Whether you’re looking for a light weeknight dinner, a wholesome lunch, or a plant-based soup that soothes the soul, this recipe ticks all the boxes. Plus, it’s naturally vegan, gluten-free, and freezer-friendly.
Let’s dive into why this roasted carrot and ginger soup deserves a permanent spot in your soup rotation.
⭐ Why You’ll Love This Roasted Carrot & Ginger Soup
Easy to Make: Minimal ingredients, hands-off roasting, and simple blending.
Deep Flavor: Roasting the carrots caramelizes their sugars for incredible depth.
Nutrient-Packed: Full of vitamins, fiber, and anti-inflammatory benefits.
Meal Prep Friendly: Stores beautifully and freezes like a dream.
Naturally Vegan & Gluten-Free: No substitutions needed.
🥕 Ingredients You’ll Need
Here’s everything required for this roasted carrot and ginger soup recipe:
🛒 Main Ingredients:
2 lbs (about 900g) carrots, peeled and chopped
1 large yellow onion, roughly chopped
1 tbsp fresh ginger, peeled and grated
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp ground cumin (optional for depth)
4 cups vegetable broth (low sodium preferred)
1 tbsp lemon juice or apple cider vinegar (to balance sweetness)
🥥 Optional Additions for Creaminess:
½ cup canned full-fat coconut milk
1 tbsp cashew butter or tahini
🔪 Step-by-Step Instructions
🔥 Step 1: Roast the Veggies
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss carrots, onion, garlic, and ginger in olive oil, salt, pepper, and cumin (if using).
Spread evenly on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until carrots are tender and edges are golden.
🔥 Pro Tip: Slight charring enhances the sweetness and complexity of the soup!
🍲 Step 2: Blend the Soup
Once roasted, transfer the vegetables to a high-speed blender or soup pot.
Add the vegetable broth and blend until smooth.
Adjust thickness with more broth or water as needed.
If using a pot + immersion blender, simmer roasted veggies in the broth for 5–10 minutes, then blend directly in the pot.
🍋 Step 3: Season & Brighten
Pour soup back into the pot if using a blender.
Stir in lemon juice or apple cider vinegar.
Taste and adjust salt, pepper, or ginger level as desired.
For extra creaminess, stir in coconut milk or cashew butter.
🥣 Step 4: Serve Hot & Garnish
Ladle into bowls and garnish with:
A swirl of coconut milk or vegan yogurt
Toasted seeds (pumpkin or sesame)
Fresh herbs like parsley or cilantro
A crack of black pepper or chili flakes for heat
🧠 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 21 g |
| Protein | 2.5 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Vitamin A | 380% DV |
| Vitamin C | 15% DV |
| Iron | 6% DV |
Nutritional values are estimates based on a 1-cup serving and may vary with optional ingredients.
🌿 Tips & Variations
🧑🍳 Pro Tips:
Don’t skip roasting – it’s what makes this version stand out from basic boiled carrot soups.
Peel your carrots to remove bitterness, especially if they’re thick or older.
Fresh ginger > powdered: It adds bright heat and depth that ground ginger can’t match.
🔄 Variations:
Add apples: Roast a chopped apple alongside the carrots for a hint of natural sweetness.
Make it spicy: Add ½ tsp cayenne pepper or a roasted chili for a kick.
Boost protein: Stir in a scoop of red lentils while blending or add canned white beans.
Herb it up: Thyme and coriander pair beautifully with the sweetness of roasted carrots.
🧊 Storage & Reheating Instructions
This roasted carrot & ginger soup is the perfect meal prep champion.
🧊 To Store:
Cool completely and refrigerate in airtight containers for up to 5 days.
❄️ To Freeze:
Freeze in individual portions for up to 3 months.
Thaw overnight in the fridge before reheating.
🔥 To Reheat:
Warm on the stove over medium heat, stirring occasionally.
Or microwave in 1-minute intervals, stirring in between.
✨ Pro Tip: Add a splash of water or broth when reheating to revive the silky texture.
❌ Common Mistakes to Avoid
Undercooked carrots: Roasting until fork-tender is key for smooth blending.
Skipping acid: Lemon juice or vinegar balances sweetness. Don’t omit it.
Over-blending hot liquid: Always vent your blender or allow it to cool slightly to avoid pressure build-up.
Using too much ginger: Start small; raw ginger can overpower if you’re not careful.
❓ Frequently Asked Questions (FAQs)
1. Can I use baby carrots instead of whole carrots?
Yes, but keep in mind that baby carrots are often sweeter and may roast faster. Adjust the roasting time accordingly.
2. Is this soup good for detox or anti-inflammatory diets?
Absolutely. Carrots and ginger are both anti-inflammatory and support digestion and immunity. This soup is a great clean-eating option.
3. Can I make this in an Instant Pot or slow cooker?
You can sauté the aromatics in the Instant Pot and pressure cook everything together for 10 minutes. However, you’ll miss out on the roasted flavor, which makes this soup special.
4. How do I make it more filling?
Serve it with crusty bread, add protein like lentils or chickpeas, or top with croutons and seeds for extra texture and satiety.
