This roasted carrot soup with warming spices, fresh garlic and ginger is a refreshing Mediterranean twist on the classic fall-winter soup. 

Carrot soup in a white bowl with fresh mint on top.
Photo Credits: Suzy Karadsheh

In this carrot soup recipe, I start by roasting fresh carrots in a hot oven until they are caramelized. It might seem like an extra step, but trust me roasting carrots is a technique that creates an intensely flavorful soup.

It’s the same approach I take with my tomato basil and roasted butternut squash soup: develop the natural sweet and savory flavors in the oven, then blend with super bold and comforting Mediterranean seasonings. 

Once the carrots are roasted, I finish the soup by adding warming spices like coriander, allspice, and freshly grated ginger for a nice kick. A touch of whole milk brings creaminess without weighing the soup down. 

For those who like to meal prep, this roasted carrot and ginger soup is even better the next day.

Table of Contents
  1. Roasted Carrot Soup Ingredients
  2. How to Make Roasted Carrot Soup
  3. Vegan Carrot Soup Option
  4. What to Serve With Carrot Soup
  5. How to Store Carrot Ginger Soup
  6. More Vegetarian Soup Recipes to Try
  7. Roasted Carrot Soup Recipe


Roasted Carrot Soup Ingredients

This carrot ginger soup uses pantry essentials, most of which you likely have stocked. You’ll need: 

  • Extra virgin olive oil: Use any high quality extra virgin olive oil you have on hand, or check out our favorites over at our shop
  • Carrots: You’ll need three pounds of carrots, which gives the soup its rich flavor. 
  • Seasonings: Coriander and allspice give this soup a warming, aromatic quality–you can stock up on both at our spice shopSalt and pepper enhance the flavor. 
  • Fresh aromatics: Garlic and ginger give this soup a nice kick and bridge the gap between the sweet carrots and savory spices. I wouldn’t recommend substituting either with dried versions. 
  • Broth: I used low-sodium vegetable broth to keep this carrot ginger soup vegetarian, but you can substitute with chicken broth if you’d like. 
  • Whole milk: Brings a nice creaminess without competing with the flavor. You can use an unsweetened plant-based milk or vegetable stock if you’d like to make this a vegan roasted carrot soup. 
  • Mint (optional): A garnish of mint leaves brings a freshness to the soup. You can omit the mint or substitute with other tender herbs like parsley or fresh chives.
Overhead shot of roasted carrot soup in a bowl with ciabatta bread on the side.


How to Make Roasted Carrot Soup

This roasted carrot soup recipe is essentially three steps: roast the vegetables, blend, then simmer and season. Here's how you make it:

  • Get ready. Preheat your oven to 425°F. Brush a sheet pan with olive oil. 
  • Roast the carrots. Trim off the tops and peel 3 pounds of carrots. Arrange the carrots on the prepared sheet pan and season lightly with salt and pepper. Drizzle generously with olive oil, then roast for 25 minutes. Flip and roast until the carrots are fork tender and nicely browned around the edges, about 20 minutes more. Remove from the oven and set aside to cool.Carrots that have been roasted on a sheet pan, showing their charred tips and browned spots.
  • Blend. When the carrots are cool enough to handle, cut into chunks and place in a large food processor or blender. Add 4 chopped garlic cloves, 1 teaspoon of grated fresh ginger and 3 cups of vegetable broth. Puree until the mixture is smooth.Carrots, garlic, ginger, and broth that has been blended in a food processor.
  • Simmer. Transfer to a heavy cooking pot and add the remaining 2 cups of broth. Season with 1 teaspoon of coriander and allspice. Place the pot on medium heat and watch carefully as the soup bubbles. Stir occasionally until reduced slightly, 10 to 15 minutes.
  • Add the milk. Turn the heat to medium-low and stir in 1 cup of whole milk. Once heated through, remove from the stove.Metal ladle showing the texture of roasted carrot soup. It's nice and thick with some texture.
  • Serve. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!Overhead shot of roasted carrot soup with mint on top.


Vegan Carrot Soup Option

If you would rather make a vegan version of this roasted carrot 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.)


What to Serve With Carrot Soup

This carrot soup is a great starter to any meal. But I often serve it for a light dinner with crusty bread–if I'm lucky enough to have baked some fresh focaccia, challah or pita chips it's particularly comforting. I sometimes sprinkle a bit of dukkah on top for an added aromatic and nutty quality.

To start the meal, I usually add a big Fattoush salad–the crunch goes nicely with the creaminess of the roasted carrot soup. If you want a heartier, more filling salad, try Balela Salad or Chickpea Egg Salad.

Person dipping a piece of bread into carrot soup.


How to Store Carrot Ginger Soup

This carrot soup recipe keeps exceptionally well, both in the refrigerator and in the freezer. It’s a great way to get ahead for winter colds, busy weeks and more.

  • To refrigerate: Wait for the soup to cool, then seal and store in your refrigerator for up to 4 days. 
  •  To freeze: Allow the soup to cool fully. Seal in a freezer-safe containers for up to 2 months, leaving space a top to allow it to expand in your freezer. 
  • To reheat: If you’re reheating from frozen, thaw in the fridge overnight. Reheat thawed or refrigerated soup in the microwave or over medium heat on your stove, adding more broth or water as necessary.

More Vegetarian Soup Recipes to Try

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Roasted Carrot Soup

The Mediterranean Dish
Roasted Carrot Ginger Soup | The Mediterranean Dish. Flavor-packed with Mediterranean spices, fresh ginger and a little fresh mint. This easy to prepare creamy soup is perfect for any season! A new favorite in my house!
This flavorful carrot soup with Mediterranean spices and fresh ginger is warming, creamy (but not too heavy!) and totally comforting. It also freezes exceptionally well, so you may want to make a big batch and freeze for a rainy day.
Prep – 10 minutes
Cook – 55 minutes
Cuisine:
Mediterranean
Serves – 6
Course:
Soup

Ingredients
  

  • Extra virgin olive oil
  • 3 pounds carrots, peeled
  • Kosher salt
  • Black pepper
  • 4 garlic cloves, chopped
  • 1 teaspoon grated fresh ginger
  • 5 cups low-sodium vegetable broth, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon allspice
  • 1 cup whole milk
  • Fresh mint leaves, for garnish (optional)

Instructions
 

  • Get ready. Preheat your oven to 425°F. Brush a sheet pan with olive oil.
  • Roast the carrots. Arrange the carrots on the prepared sheet pan. Season lightly with salt and pepper and drizzle generously with olive oil. Roast for 25 minutes, then flip and roast until the carrots are fork tender and nicely caramelized, about 20 minutes more. Remove from the oven and set aside to cool.
  • Blend. When the carrots are cool enough to handle, cut into chunks and place in a large food processor or blender. Add the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
  • Simmer. Transfer the carrot puree to a heavy cooking pot. Add the remaining 2 cups of broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup bubbles. Stir occasionally until reduced slightly, 10 to 15 minutes.
  • Add the milk. Turn the heat to medium-low and stir in the milk. Once heated through, remove from the stove.
  • Serve. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!

Video

Notes

  • To refrigerate: Seal and refrigerate for up to 4 days.
  • To freeze: Allow the soup to cool fully. Seal in a freezer-safe container for up to 2 months, then thaw in the fridge overnight.
  • To reheat: Reheat thawed or refrigerated soup in the microwave or stovetop over medium heat, adding more broth or water as necessary.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 135kcalCarbohydrates: 27.3gProtein: 4.5gFat: 1.9gSaturated Fat: 0.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 4.9mgSodium: 172.7mgPotassium: 803.9mgFiber: 7.5gSugar: 13.6gVitamin A: 37956.4IUVitamin C: 14.2mgCalcium: 133.1mgIron: 0.8mg
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*This post has been updated with new information for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 5 stars
    This soup came out great, roasting the seasoned carrots really brought out the flavor. I did modify the recipe by sautéing sweet onion, garlic, ginger, allspice, and corriander and 2 stalks of celery in the vegetable broth. Then I pureed the roasted carrots adding in the broth in my Ninja Blender. Served with garden salad and rosemary bread. Just great!

  2. 2 stars
    I love ginger carrot soup but I found this recipe very bland. I’ll stick to the sauté method using onions and carrots on the stove top.

    NOTE: 3lbs of carrots makes a lot of soup. Enough for 6 people at least since this is a heavy creamy soup. (It’s not a heavy soup but it’s not a liquidy broth)

  3. This velvety, creamy and flavorful soup was the perfect centerpiece for our dinner on this bitter cold Sunday. Thank you for all your amazing recipes!

  4. 5 stars
    I added a lot more veg stock because it was very thick. Roasted carrots combined with allspice and coriander yielded a richly flavorful soup.

  5. OH MY GOODNESS!!!!!! This soup is absolutely amazing and mind-blowing!! I had tried a carrot soup in the past and it was not good at all. So I was leery of trying this one but have had so many good recipes from this site that I wanted to give it a chance. So I made 1/2 the recipe. Boy, was I ever glad I did!!! Definitely will make it again...only next time the full recipe!!!!

  6. 5 stars
    This was so delicious and warm and filling - perfect on our cold rainy evening! I had to modify it since I messed up my broth and made it way too salty, lol. Added a little water and some OJ, then topped with a dollop of Greek yogurt. Much better! I'll try it again for sure... being much more careful with my bouillon measurements!

  7. 5 stars
    What is a cup in mls? 237? My carrots are in the oven. Another 20 mins to go and all other ingredients are prepared except the stock [am using Marigold].