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Creamy Roasted Carrot Ginger Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180
A warm, velvety soup blending roasted carrots and fresh ginger, perfect for cozy days.

Ingredients

Vegetables

  • 1.5 lbs carrots, peeled and cut into chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 inch fresh ginger, peeled and sliced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream (or coconut cream for dairy-free)
  • 2 tbsp olive oil
  • 0.5 tsp ground cumin (optional)
  • 0.5 tsp salt, or to taste
  • 0.25 tsp black pepper

Garnish

  • Chopped fresh parsley or chives
  • A swirl of extra cream

Instructions 

  • Preheat oven to 400°F (200°C). Toss carrots, onion, and garlic with olive oil, salt, pepper, and cumin; roast for 25–30 minutes.
  • Transfer roasted vegetables to a pot, add sliced ginger and vegetable broth, and simmer for 10 minutes.
  • Blend the soup until smooth using an immersion blender or in batches in a blender.
  • Stir in the cream, adjust seasoning, and reheat if needed. Serve garnished with herbs and a swirl of cream.

Notes

For a dairy-free version, use coconut cream instead of heavy cream.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: International
Keyword: carrot, Ginger