If you’re searching for a nutritious and filling vegetable soup, try my Roasted Carrot Ginger Soup. Roasted carrots, onion, and fresh garlic with spices add natural sweetness, while fresh ginger and vegetable stock make it both gluten-free and vegan.

A bowl of Roasted Carrot Ginger Soup garnished with sour cream and chives

Looking for a way to use up a heavy haul of carrots? This easy recipe puts them to work alongside any other veggies you have on hand. I first published this post in 2015, and it has remained a reader favorite ever since.

Table of Contents

This simple carrot ginger soup recipe is vibrant, nutrient-dense, and packed with flavor – a great way to add wholesome ingredients to your meal. This healthy soup is rich in vitamins, beta carotene, and antioxidants, while the ginger not only enhances the flavor but also supports digestion.

Dipping bread into Roasted Carrot Ginger Soup

Roasted Vegetables for Best Flavor

Roasting fresh carrots and most vegetables makes a huge difference to flavor. This method brings out their natural flavors that you cannot get any other way.

A closeup of the sour cream swirled in the soup and chopped chives

Dairy-Free Vegetable Soup

Blended soups often rely on milk or heavy cream for a creamy soup texture, but this recipe skips the dairy, creating a fresh and clean texture while still delivering plenty of flavor.

Roasted Carrot Soup step-by-step

Slice large carrots and spread them on a baking sheet with a chopped large onion, a drizzle of olive oil, avocado oil, or coconut oil, and season with salt, pepper, and cumin. Add an unpeeled garlic clove toward the end of roasting for extra flavor.

Roasted carrots, onion and garlic

To a large pot, soup pan, or Dutch oven, add the vegetable stock (try my Homemade Vegetable Stock Recipe), ginger, bay leaf, and roasted vegetables. Simmer over medium heat. You can also use chicken stock or chicken  broth if you want to add protein.

Vegetable stock, vegetables and a bay leaf cooking in a pan.

Remove the bay leaf and blend the soup until smooth. Taste for seasoning and adjust to your taste by adding additional salt if needed.

Blending soup with an immersion blender

Carrot-Ginger Soup Additions

Roast any leftover vegetables and add them to the soup for extra flavor and nutrients. Enhance the taste with flavorful herbs like thyme, basil, or parsley. You can also experiment with additional spices such as curry powder or ground coriander to complement the cumin.

How to Blend Vegetable Soup

The easiest method is using an immersion blender directly in the pan while the soup is still hot. If you opt for a high-speed blender, let the soup cool slightly since it can expand during blending and create pressure—fill the blender only halfway. A food processor is also an option, but it may be more challenging to achieve a very smooth consistency.

Freezing Carrot Soup

  1. I love to make a double batch of this soup and freeze half for meal prep. 
    Cool the Soup Completely: Let the soup cool to room temperature to prevent ice crystals from forming and to maintain its texture and flavor.
  2. Portion the Soup: Divide the soup into individual or meal-sized small batches. This makes thawing and reheating more convenient.
  3. Choose Proper Containers: Use  freezer-safe airtight container, heavy-duty freezer bags, or silicone molds. Leave some space at the top for expansion during freezing.
  4. Label and Date: Write the type of soup and the date on the container or bag to keep track of freshness. Soups generally stay fresh for 2-3 months in the freezer.
  5. Lay Bags Flat: If using freezer bags, lay them flat in the freezer until solid. This saves space and makes stacking easier.
  6. Freeze Quickly: Place the soup in the coldest part of the freezer to freeze it quickly and preserve its quality. When ready to use, thaw the soup overnight in the refrigerator or reheat it directly on the stove or in the microwave from frozen.
Roasted Carrot Ginger Soup in a black bowl with spoon and crusty bread
5 from 28 reviews

Roasted Carrot Ginger Soup

Janette
Carrots, onion and garlic are roasted for extra flavor and healthy ginger is added for extra health benefits. 
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
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Ingredients
 

  • 1 pound (454 grams) carrots, peeled and cut into large chunks
  • 1 cup (160 grams) onion, cut half
  • 1 garlic clove, unpeeled
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • Small pinch white pepper
  • ¼ teaspoon ground cumin
  • 5 cups vegetable stock
  • 1 ½ tablespoons grated fresh ginger
  • 1 bay leaf
  • 4 teaspoons plant-based sour cream for garnish
  • 1 teaspoon chopped fresh chives for garnish

Instructions
 

Recipe yields 8 cups/2 liters

  • Preheat oven to 375°F/190°C.
  • Add the carrots, onion and garlic to a baking sheet and spread them out evenly.
  • Drizzle with the vegetable oil and sprinkle with the salt, white pepper and cumin. Toss to coat.
  • Roast for 35 minutes, or until the carrots are tender.
  • Meanwhile, add the vegetable stock to a large saucepan and bring to a simmer.
  • Add the roasted carrots and onion, squeeze the roasted garlic out of its peel, and add it to the saucepan along with the ginger and bay leaf. Simmer for 15 minutes.
  • Remove the bay leaf. Blend the soup until smooth using an immersion blender, or carefully transfer it to a blender in batches. If the soup is too thick, add more stock until it reaches your desired consistency.
  • Taste and adjust the seasoning as needed.
  • Serve garnished with plant-based sour cream and chopped fresh chives.
Serving: 1, Calories: 1kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 439mg
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