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Roasted Carrot Ginger Soup Recipe

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3.9 from 14 reviews

This Carrot Ginger Soup is a warm, fragrant, and creamy blend of roasted carrots, fresh ginger, and aromatic spices like coriander and allspice. Roasting the carrots enhances their natural sweetness, while the ginger adds a gentle zing, creating a comforting and nutritious soup perfect for any season. Garnished with fresh mint leaves for a touch of freshness, this recipe is simple to prepare and serves six.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 3 pounds carrots, peeled
  • 4 garlic cloves, chopped
  • 1 teaspoon grated fresh ginger
  • Fresh mint leaves, for garnish (optional)

Liquids

  • 1 cup whole milk
  • 5 cups low-sodium vegetable broth, divided
  • Extra virgin olive oil (for roasting and brushing sheet pan)

Spices and Seasonings

  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon allspice

Instructions

  1. Get ready. Preheat your oven to 425°F (220°C). Brush a sheet pan with olive oil to prevent sticking and prepare for roasting the carrots.
  2. Roast the carrots. Arrange the peeled carrots on the prepared sheet pan. Lightly season with kosher salt and black pepper, then drizzle generously with extra virgin olive oil. Roast in the oven for 25 minutes, then flip the carrots to ensure even cooking, and continue roasting for about 20 minutes until the carrots are fork tender and caramelized. Remove from the oven and allow them to cool.
  3. Blend. Once the carrots have cooled enough to handle, cut them into chunks and place them in a large food processor or blender. Add the chopped garlic, grated fresh ginger, and 3 cups of the vegetable broth. Puree the ingredients until you achieve a smooth consistency.
  4. Simmer. Transfer the carrot puree into a heavy-bottomed cooking pot. Add the remaining 2 cups of vegetable broth along with the ground coriander and allspice. Place the pot over medium heat and let the soup gently simmer, stirring occasionally. Allow it to cook until it reduces slightly, which will take about 10 to 15 minutes.
  5. Add the milk. Reduce the heat to medium-low and stir in the whole milk. Heat the soup through but do not boil after adding the milk to avoid curdling. Once warm, remove the pot from the heat.
  6. Serve. Ladle the soup into serving bowls. Garnish with fresh mint leaves if desired to add a refreshing note. Enjoy your comforting carrot ginger soup!

Notes

  • Roasting the carrots deeply caramelizes their natural sugars, intensifying the soup’s sweetness and flavor.
  • You can substitute whole milk with coconut milk or a plant-based milk for a dairy-free version.
  • If you prefer a thinner soup, add more vegetable broth until the desired consistency is reached.
  • Use a high-powered blender for the smoothest texture.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Find it online: https://cheftinaskitchen.com/roasted-carrot-ginger-soup-recipe/