This roasted carrot soup with warming spices, fresh garlic and ginger is a refreshing Mediterranean twist on the classic fall-winter soup.
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
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 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.
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.
- 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.
- Add the milk. Turn the heat to medium-low and stir in 1 cup of whole milk. Once heated through, remove from the stove.
- Serve. Transfer to serving bowls and garnish with fresh mint leaves, if using. Enjoy!
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.
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
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
*This post has been updated with new information for readers' benefit.
In the instructions for ROASTED CARROT SOUP (listed below) you say Corridor. Is this a herb or spice and if so what is it?
4. Transfer the carrot puree into a heavy cooking pot. Add the remaining broth, corridor and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
Hello, Pam. Organic ground coriander is the seed of the cilantro plant which has been milled to a fine consistency. Where fresh cilantro is aromatic and citrus-y, coriander has a warmer, spicier and pleasantly sweet taste and smell. Coriander is added earlier in cooking, providing a warm and earthy base. In the recipe, you'll see coriander is linked in red. Here is the link again if you're interested in checking it out: https://shop.themediterraneandish.com/product/coriander-ground-organic/
I made this soup today, it’s awesome, truly amazing! We ate it with piquillo & cherrybelle pepper focaccia. Such a sublime taste from so few ingredients. Thank you!
Joanne, that is so great to hear! Th focaccia sounds amazing!
Love the beautifully bright color of this! Wish I had some of this on hand since I'm feeling under the weather today. It would be the perfect comfort!
Great website but please one e-mail a week, too much of a good thing.....
Hey Ian, thank you for the feedback! So we send a total of 2 emails per week..they serve two different purposes (one to share new recipes,and our Sunday email is our weekly meal plan.) The only time you would receive anything more is if you've just signed up, where you receive an email to confirm and one with our free cookbook. Currently, we don't have a way to "al a carte" the emails, but we hope to you in the future.
Awesome flavors right here!!
So good!
Yay for roasting the carrots, it makes such a big diffrence
Carrots and ginger are such a magical combination! What a marvelous soup!
Delicious soup. Like another responder I put a potato in as well. I also added cinnamon so the taste was a little more familiar for my non-foodie guests. It was a hit. Thanks for this!
Great, Bob! Thank you for sharing.
This is such a healthy yet elegant soup. A few years back I took a class at Le Academy d Cuisine in Bethesda, MD. One of the dishes we made was a carrot ginger soup similar to the one you have given us the recipe for. After it has cooked and all the ingredients have come together we put it, in small batches, through a blender to make the purée very fine. And then poured it back into a clean pot through a sieve. At that point the cream can be added. The texture was silky and creamy. I have servied this for Thanksgiving as the soup course many times. It is so simple and that one extra step of putting it through a sieve lifts it to a new level.
Thank you so much for sharing, Andrea! I love to hear how recipes have been adapted. Thank you!
Can this be frozen if made in bulk
Yes, once the soup has cooled off, you can portion it into freezer-safe containers and freeze. Thaw out in fridge the night before and heat when you need it. Enjoy!
It's important to pour the broth into the Cuisinart slowly I put it in all at once and it dripped all the way out big mess all over the floor.! I transferred it to my Vitamix and worked with that instead. But I will do it differently next time. At least it tastes great.
Good point, Tina! Thank you for sharing your experience.
Taste tested the soup before I put the cream in and it tasted wonderful.
Next time I will add a fraction of the amount of cream.
Wonderful, Kary! Sure, the cream can be adjusted to your liking.
Hi Suzy I love your recipes, they combine both easy procedures and healthy ingredients. Thank you!
Thank you, Tahia! I am so glad you're enjoying the recipes!
Great and this 74 year old guy did it taste is great and I added 2 golden potatoes that I roared with the carrots
Skip, that's wonderful! I am so glad you enjoyed it!
Carrot, fresh ginger, garlic, cumin and allspice what a fabulous blend of flavours. A real winner!
You know your flavors, Keith! I hope you enjoy this one. Thanks for stopping by.
I made this tonight and we LOVED it. Served with the challah, smashing success!
Wonderful! i am so glad to hear it!