If you love a creamy, hearty, flavor-packed bowl of soup, this roasted carrot soup recipe will deliver on all fronts! The warm Mediterranean spices, coupled with garlic, and fresh ginger will surprise you in the best way possible. And for those of us who are into meal prep, this carrot ginger soup is even better the next day!
Tips & video below.
I’m what you call a “souper,” defined as someone who will eat soup all year round, even on hot Atlanta days.
And for those of us who can be a bit last-minute (me!), a big pot of soup is the perfect answer to the pesky question, “what’s for dinner?” And a great way to use up vegetables forgotten in the back of the fridge. Two examples are earlier Chunky Vegan Lentil Soup and today’s carrot ginger soup.
What can I do with a lot of carrots?
The first time I made this creamy carrot soup was to use up the abundance of carrots I had on hand. It took 3 pounds of carrots to make and it was truly the perfect use for them.
Roasted carrots, cook together with aromatics like garlic and fresh ginger and couple of warm Mediterranean spices. The base of this soup is mostly broth with a bit of heavy cream (or a vegan substitution) for a silky
How do you soften carrots for soup?
The first important step in making this carrot ginger soup recipe is how to prepare the carrots. Some recipes call for sautéing or boiling the carrots until tender, but after some experimenting, I found that roasted carrots were the best option for this soup.
When roasted, the dry heat of the oven caramelizes the natural sugars in the carrots and pulls out their sweetness. Not only do they get perfectly tender for the soup, but the process of roasting immediately produces deep and beautiful flavors that makes this creamy carrot ginger soup extra special!
Yes, roasting the carrots takes a bit of time, but you can do this one night in advance and save the carrots in the fridge until you’re ready to make the soup.
How do you make carrot soup from scratch?
- First, roast the carrots until tender and perfectly caramelized.
- Puree in the food processor
When the carrots have cooled enough to handle, cut them up and blend them in a food processor with fresh garlic (4 cloves), about 1 tablespoon of minced fresh ginger, and 3 cups of vegetable broth or chicken broth and puree (or you can use an immersion blender, if you’re more comfortable with that).
- Add the remaining ingredients and cook
Transfer the carrot puree to a cooking pot. Add the rest of the broth (2 1/2 cup) and 1 teaspoon each coriander and allspice. Cook over medium heat, watching and stirring occasionally as the soup bubbles (about 10 to 15 minutes).
Turn the heat down (medium-low to low) and stir in the heavy cream (or vegan substitution of your choice). Cook, stirring regularly, until warmed through.
What to serve with it?
This carrot soup is a great starter to any meal. But I often serve it for a light dinner with crusty bread (and if I’m lucky enough to have baked some fresh Challah or pita chips, for something crunchy)! And if you’ve made my dukkah, sprinkle a bit on top of this tasty soup!
Vegan carrot soup option
If you would rather make a vegan version of this soup, you can replace the fat free half and half with coconut milk. The flavor profile will change slightly, but it will still be delicious. Or you can simply add just a little more broth (of course, select a vegan broth.)
Meal-prep and make ahead tips
You can make this soup ahead and simply refrigerate in a glass container with a tight-lid. It will keep well for 3 to 4 days, if stored properly. Reheat over medium heat (you might need to add more broth.)
You can freeze portions of this soup, once fully cooled off, in freezer-safe glass containers. Thaw in the fridge overnight. And heat over medium heat (again, you might need to add more broth.)
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Creamy Roasted Carrot Soup with Ginger
- 3 lb carrots peeled
- Private Reserve Greek extra virgin olive oil
- Salt and pepper
- 4 garlic cloves chopped
- 1 tsp grated fresh ginger
- 5 1/2 cups low-sodium vegetable broth divided
- 1 tsp ground coriander
- 1 tsp allspice
- 1 1/2 cup unsweetened half and half or heavy cream, if you like
- Fresh mint for garnish optional
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
- Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
- Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
- Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!
- Pro Tip: For a vegan version, you may omit the fat free half and half and replace with more broth or coconut milk (although the flavor profile will change, but will still be tasty).
- Pro Tip for What to Serve with this Soup: This carrot soup is a great starter to any meal. But I often serve it for a light dinner with crusty bread (and if I'm lucky enough to have baked some fresh Challah or pita bread, even better!) To start the meal, I usually add a big Fattoush salad (tip: when you make fattoush, make extra pita chips for the carrot soup!) If you want a heartier, more filling salad to start, try Balela Salad or Chickpea Egg Salad.
- Prepare Ahead Tip: You can make this soup ahead and simply refrigerate in a glass container with a tight-lid. It will keep well for 3 to 4 days, if stored properly. Reheat over medium heat (you might need to add more broth.) You can freeze portions of this soup, once fully cooled off, in freezer-safe glass containers. Thaw in the fridge overnight. And heat over medium heat (again, you might need to add more broth.)
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil
*This post has been updated with new information for readers’ benefit.