With warming spices, garlic, and ginger, this roasted carrot soup is a feel-good bowl of comfort. It’s rich, flavorful, and creamy–and there’s no heavy cream involved!
This roasted carrot soup recipe is all about bringing out the best in simple, fresh ingredients. Instead of boiling the carrots, I roast them in the oven until they’re deeply golden and caramelized. This softens their texture until it’s almost custard-like, making for a luxurious creamy base without heavy cream. It also draws out and concentrates their delicious sweet-earthy flavor.
It’s the same technique I use in my roasted tomato basil soup and roasted butternut squash soup. I highlight the natural sweetness of vegetables, then build the bold flavor with vibrant Mediterranean spices.
Here, coriander, allspice, and freshly grated ginger add warmth and depth, while a touch of whole milk brings creaminess without dulling the flavor. (And feel free to swap with your favorite dairy-free alternative.) And for those who like to meal prep, this roasted carrot and ginger soup is even better the next day!
Table of Contents
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 shop. Salt and pepper enhance the flavor.
- Fresh aromatics: Garlic and ginger 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 chicken stock or broth would also be delicious.
- Whole milk: Brings a nice creaminess without competing with the flavor.
- Vegan Carrot Soup Option. Replace the whole milk with coconut milk (or your favorite plant-based alternative). The flavor profile will change slightly, but it will still be delicious. Or you can simply add just a little more vegetable broth and a drizzle more of olive oil before blending.
- 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.
How to Make Roasted Carrot Soup
This roasted carrot soup recipe is essentially four steps: roast the vegetables, blend, 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.
- 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.
- 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.
- Finish and serve. Turn the heat to medium-low and stir in 1 cup of whole milk. Once heated through, remove from the stove. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!
What to Serve with Carrot Soup
This carrot soup is a great starter to any meal, especially fall favorites like stuffed squash. That said, I often serve it as the main for a light lunch or dinner with crusty bread. If I’m lucky enough to have some freshly baked focaccia or French bread on hand it’s quite a treat! And if you’d like to add a little embellishment, cinnamon-spiced crispy quinoa or nutty Egyptian dukkah go well on top.
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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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage:
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- 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.
- To Make Vegan: 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.)
Nutrition
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Very nice. Didn’t have the patience to roast the carrots in the oven, in a pan with some oil until golden brown worked as well. The roasted carrot gives a wunderful creamy and sweet taste to the soup. I also added a ripe tomato to balance the sweet with the sour…
So glad to hear you like the carrot soup, Vivo! Love the idea of adding a little tomato! Thanks for sharing.
Dear Suzy, what a beautiful soup! This sounds wonderful…I just love the fresh ginger added to this. Pinned for later dear. xo, Catherine
Thank you for the kind comment, Catherine. I’m a big fan of fresh ginger and especially loved it in this soup.
I love how you roasted carrots for this. The soup looks so flavorful!
Thanks Mary! Glad you like this recipe. And good to see you here!
Mmm…I found this recipe this afternoon and made it this evening – so so good! I had half & half left over from a recipe last week so I used that, as you suggested, instead of the heavy cream. I went a little nuts and put a bunch more ginger in. The caramelized carrots are divine, and the soup is delicious. My only regret is that I don’t have any crusty bread. Oh well, next time! Looking forward to trying other recipes on your blog!
Emily, thank you so much for stopping in! And thank you for sharing your kind feedback on this roasted carrot soup. Look forward to seeing you back here.
This soup is absolutely glorious.
Thank you, Jocelyn. So glad you like it!
So beautiful. Love the silky smooth texture you got and the flavor from roasting the carrots. I really like the shot of the bread being dipped in the soup.
Thanks so much, Peter! Nothing like dipping a piece of good rustic bread into your soup, don’t you think? Appreciate the kind comment.
What a hearty recipe and love roast vegetables! This is now on my list! Pinned and shared!
Thanks so much, Joanne! I too really enjoy vegetables roasted, so why not try them in a soup?! Thanks tons for sharing, my friend.
Your list of obsessions looks pretty similar to mine!!! Although I would need to add cheese in there.
I love the beach, I go for a walk on ours nearly everyday. It is just beautiful all year round. Even when the sky is grey and the sea is swirling and churning, there is a rugged beauty to it.
Like you I swapped my suits and heels for yoga pants and thongs. Sadly my shoe collection went up with the house, but all those beautiful patent high heels will forever be a wonderful memory from my working life.
As for this soup, oh yum!!! I love the idea of adding mint, such a great idea. I bet it adds a wonderful freshness. Yum. Pinning this one, especially now that we are hitting soup season down under 🙂
Claire, thanks so much for sharing, friend! How did I forget CHEESE! That should have almost been top of the list here. O well, I’ll have to dedicate a post to something cheesy 🙂 We all go through season of life; trading high-heels for the yoga pants isn’t such a bad thing after all 😉 If you ever try my soup, let me know how you like it.
Ooh wow this sounds really special. I adore roasted carrots! I would never have thought of adding mint but it sounds lovely.
Becca, great to see you here! Thanks so much for stopping in. I thought I would throw in some mint leaves since they are growing wildly in my backyard, and why not add a little freshness! Hope we remain in touch.
Gosh, I could eat the carrots before the soup and IN the soup. What a wonderful recipe, Suzy!
Maureen, thank you so much, friend! I feel the same way about roasted carrots!
Childhood memories are always kept safe in the heart.. there is no need for jars :). I’ve been to Port Said only once in my entire life- which is long. I like the smell of your soup and I bet the taste will be great with all the roasting.
Absolutely, Amira; memories remain in the heart. So you’ve been to Port Said; how awesome! Thank you for your kind words about the soup. It is a new favorite around here.
Looks great, love that you roasted the carrots!!
Thank you, Tara! I am pleased with how this turned out. I love roasted carrots, and they worked great in this soup.
This looks delicious! I love roasted soups, this is pretty awesome to me!
It really is delicious, Florian. One of my new faves! Thanks so much for stopping in and sharing.
This looks delicious, love roasted soups!
This is beautiful! And I love that you roasted the carrots for this soup! Yum!
I love that you roasted the carrots for this! That’s one of my favorite ways to make carrots. And then you made a soup, genius! I could eat soup year-round! This looks amazing! Yum!