Roasted Carrot Ginger Soup
Roasting the carrots before blending them gives the soup a natural sweetness and depth that elevates it beyond a typical vegetable soup.
Equipment
- Baking Sheet
- Large Pot or Dutch Oven
- Blender or immersion blender
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Soup:
- 2 pounds carrots peeled and cut into chunks
- 1 large onion roughly chopped
- 3 cloves garlic smashed
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional, for warmth
For Garnish (Optional):
- Fresh parsley or cilantro chopped
- Drizzle of coconut milk or cream
- Croutons or toasted seeds for crunch
Instructions
Preheat and Prepare the Vegetables
- Preheat your oven to 400°F (200°C).
- Peel the carrots and chop them into roughly 1-inch chunks. Chop the onion into large pieces and smash the garlic cloves.
- Toss the carrots, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Make sure everything is evenly coated.
- Pro Tip: Don’t overcrowd the pan—give the vegetables space to roast. This helps them caramelize instead of steam.
Roast the Vegetables
- Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping halfway through.
- Roast until the carrots are tender and lightly browned on the edges.
- Pro Tip: Keep an eye on the garlic—it can burn quickly. If needed, move it to the center of the pan where it’s less exposed.
Sauté Ginger and Build Flavor
- In a large pot or Dutch oven, add a splash of olive oil over medium heat.
- Add the grated fresh ginger and sauté for 1–2 minutes until fragrant.
- This step wakes up the flavors and creates a fragrant base for your carrot and ginger soup.
Combine Roasted Vegetables and Broth
- Transfer the roasted carrots, onions, and garlic into the pot with the sautéed ginger.
- Pour in the vegetable broth and stir to combine.
- Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for 5–10 minutes.
Blend Until Smooth
- Use an immersion blender directly in the pot to puree the soup until silky smooth.
- Alternatively, carefully transfer the mixture to a countertop blender in batches, then return to the pot.
- Pro Tip: If using a countertop blender, leave the lid slightly ajar and cover with a kitchen towel to prevent hot splashes.
Taste and Adjust
- Taste the soup and adjust the seasoning with more salt, pepper, or a pinch of nutmeg if desired.
- If you like a creamier texture, add a splash of coconut milk or cream at this stage and stir to combine.
Notes
Approximate Nutritional Value (per serving):
- Calories: ~120 kcal
- Carbohydrates: 22 g
- Fiber: 5 g
- Sugars: 9 g
- Protein: 2 g
- Fat: 4 g
- Vitamin A: ~150% of daily value
- Vitamin C: ~15% of daily value
- Iron: ~6% of daily value