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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Carrot Ginger 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
- 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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It’s extremely difficult to find a recipe on your site. I’ve been trying to find the video for canellini beans with cherry tomatoes, garlic, parsley and spices. Recently listed and shown, but it’s hardly possible.
Please send me the video.
thanki
Hi Maxine. I sounds like you are referring to our Garlic Parmesan White Bean recipe. You can click here to find that recipe. Once there, just hit the “Jump to Video” button right under the recipe’s title to view the video. Hope that helps!
Very nice and easy to make. Love the easy part…
We do too :).
Love all your recipes. Being a man some are hard for me to make as I do the cooking for me and my wife. She’s not well so I cook which is not my strong suit. Your recipes help me keep us on the Mediterranean diet which has helped so much. Just wanted to thank you.
Hi, Roger! Thank you so much for your kind words! It’s wonderful to hear that our recipes are helpful to you and your wife, especially as you take on the role of cooking. It’s great that you’re sticking with the Mediterranean diet—it truly makes a difference in overall well-being. Wishing you both all the best, and happy cooking!
Dear Suzy,
As I am new to this website, I just wanted to tell you how much I like it. Your recipes are now my “go to” for all things Mediterranean! Been to the Mediterranean many times and am always seeking the best recipes for the exquisite food!
Thank you for putting together such a colorful, varied and creative website!
So glad I found you and I will be sharing your food and recipes!
Sincerely,
Eleese L.
I’ve made this recipe many times! It is awesome! Thank you!!
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!
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)
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!
I added a lot more veg stock because it was very thick. Roasted carrots combined with allspice and coriander yielded a richly flavorful soup.
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!!!!
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!
So glad you were able to save it, Lisa! Thanks for sharing what you did!
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].
Hello! Yes, a cup is approximately 237 mL. Hope you loved the soup!!
Will be making this soup soon.
Gave 5 stars because with the list of ingredient’s
It will be delicious
Love your recipes . Does it have to be glass freezer containers for this soup .
Hi, Kath! Nope. You can use any container that’s freezer-safe.
OMG…the taste is amazing! So gourmet. Thank you for the recipe.
Excellent soup! My husband said it was restaurant quality! I didn’t have any mint on hand, so I topped it with some pecans I had, which gave it a lovely crunch. I served it with a lovely salad and garlic bread. Thanks again!
Thanks for sharing, Penny!