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Carrot Ginger Soup: 5 Reasons to Make This Creamy Delight

Carrot Ginger Soup
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This carrot ginger soup is a creamy, comforting, and naturally vegan dish made with just five main ingredients. Perfect for meal prep, it’s full of flavor thanks to roasted carrots and fresh ginger, making it an ideal healthy option for cozy lunches or dinners.

Ingredients

Scale
  • 2 pounds carrots, peeled and chopped
  • 1 tablespoon olive oil (for roasting)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Optional: 1/2 cup coconut milk
  • Optional: pinch of turmeric or cayenne

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel and chop carrots into even pieces. Toss with olive oil, salt, and pepper.
  3. Roast carrots on a baking sheet for 25–30 minutes, until tender and slightly caramelized.
  4. In a large pot, heat a bit of olive oil over medium heat. Add onion and sauté for 5–7 minutes until soft.
  5. Stir in garlic and grated ginger, cooking for 1–2 more minutes.
  6. Add the roasted carrots and vegetable broth. Stir to combine.
  7. Use an immersion blender to puree until smooth. Or blend in batches in a high-speed blender.
  8. Return soup to the pot and bring to a gentle simmer.
  9. Add coconut milk and optional spices if using. Simmer for 10–15 minutes.
  10. Season with additional salt and pepper to taste. Serve warm with garnishes of choice.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This soup freezes well for up to 3 months.
  • Adjust the thickness of the soup by adding more or less vegetable broth.

Nutrition

Find it online: https://bakerslider.com/carrot-ginger-soup/

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