Creamy Roasted Carrot Ginger Soup (Printable Version)

A silky roasted carrot soup with ginger and cream. Vegetarian, gluten-free, and ready in under an hour.

# What You Need:

→ Vegetables

01 - 1.5 pounds 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 - 0.5 cup heavy cream or coconut cream

→ Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin, optional
09 - 0.5 teaspoon salt, or to taste
10 - 0.25 teaspoon black pepper

→ Garnish

11 - Chopped fresh parsley or chives, optional
12 - Extra cream for swirl, optional

# Step-by-Step:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Toss the carrot chunks, onion, and garlic with olive oil, salt, pepper, and cumin if using. Spread on a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
04 - Transfer roasted vegetables to a large saucepan. Add sliced ginger and vegetable broth.
05 - Bring to a simmer and cook for 10 minutes to blend flavors thoroughly.
06 - Remove from heat. Using an immersion blender, blend the soup until smooth and velvety. Alternatively, carefully blend in batches using a countertop blender.
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 -
  • The roasting step transforms plain carrots into something almost candy like, with deep caramelized edges that make the soup taste expensive.
  • It freezes beautifully, so you can make a double batch and forget about dinner on those nights when cooking feels impossible.
  • The ginger cuts through the sweetness just enough to keep every spoonful interesting instead of cloying.
  • You can make it completely dairy free without sacrificing any of that creamy, luxurious texture.
02 -
  • Don't skip the roasting step and try to boil raw carrots instead, you'll lose all the depth and end up with baby food texture and flavor.
  • If your blender isn't powerful, strain the soup through a fine mesh sieve after blending to catch any fibrous bits.
  • Add the cream off the heat or on very low, high heat can cause it to separate and look curdled.
  • Taste before serving, roasted vegetables need more salt than you expect because the sweetness masks it.
03 -
  • Roast an extra tray of carrots and keep them in the fridge, they make this soup come together in under 20 minutes on busy nights.
  • If the soup tastes flat, add a squeeze of lemon juice or a tiny splash of apple cider vinegar to brighten it without adding more salt.
  • Invest in a good immersion blender if you make soups often, it saves so much time and cleanup compared to transferring hot liquid in batches.
  • Let the soup cool for five minutes before blending, it reduces splatter and makes the whole process safer and less stressful.
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