Roasted Carrot Ginger Soup is a vibrant, hearty soup. Carrots, onion and garlic are roasted for extra flavor and healthy ginger is added for extra health benefits. You wont even realize how healthy it really is because you’ll be thinking how good it is.
Roasted carrot ginger soup in a white bowl garnished with sour cream and parsley
So we are just about half-way through January and if you’re like me, all you’re reading is, detox, cleanse smoothie, etc. This roasted carrot ginger soup is my contribution to the detox bandwagon. But I don’t consider it detox soup because it’s so good.

It’s all about adding flavor

This soup gets flavor from a couple of different techniques. Firstly, the homemade vegetable stock (recipe), it is so important that this ingredient has as much flavor as possible to transfer as much flavor to the soup as possible.

Secondly, roasting the vegetables gives huge flavor by browning and adding a lot of natural sweetness, especially roasted garlic. I mean, who likes boiled vegetables?

Roasted onion, garlic and carrots fresh out of the oven on a baking sheet

Make ahead and freeze

This soup is a great make ahead meal that freezes well. It also keeps refrigerated for up to 5 days so you have lunch or a light dinner for most of the week.
An overhead showing 2 bowls of soup
Garnished simply with sour cream and chopped parsley, this soup is sweet, light and has a slight touch of spice from the ginger. Healthy and cleansing at the same time. This soup is also vegan, just omit the sour cream garnish and you’re all set.
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Yield: 8 cups

Roasted Carrot Ginger Soup

2 white bowls of vibrant orange soup on a white board with spoons

Carrots, onion and garlic are roasted for extra flavor and healthy ginger is added for extra health benefits. 

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 1 pound carrots, peeled and cut into 1/2 inch chunks
  • 1 medium, or 1/2 large onion, cut half
  • 1 garlic clove, unpeeled
  • 1 tablespoon olive oil
  • Salt
  • White pepper
  • 6 cups vegetable stock, recipe link
  • 1 1/2 tablespoons grated fresh ginger
  • 1 bay leaf
  • 1 teaspoon chopped fresh Italian parsley
  • 4 teaspoons sour cream, omit for vegan option


  1. Preheat oven to 375°F/190°C.
  2. Add the carrots, onion and garlic to a sheet tray and spread out evenly.
  3. Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.
  4. Roast in the oven for 35 minutes until tender..
  5. In a large saucepan add the vegetable stock and bring to a simmer.
  6. Add the carrots, onions, garlic squeezed out of it's peel, ginger and bay leaf.
  7. Simmer for 15 minutes.
  8. Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.
  9. Check for seasoning and adjust to your taste.
  10. Serve and garnish with chopped fresh parsley and sour cream.

Nutrition Information



Serving Size

1 cup

Amount Per Serving Calories 55Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 607mgCarbohydrates 8gFiber 2gSugar 3gProtein 1g



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