Carrot Ginger Soup
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Carrot Ginger Soup recipe is not only delicious but also nutritious, making it a perfect choice for a cozy meal on a cold day! Creamy carrot soup infused with the aromatic flavors of ginger, garlic, and thyme, complemented by the sweetness of caramelized onions.
Looking for more fun ways to use carrots? Make sure to try my recipes for Creamy Carrot and Cauliflower Soup, Shredded Carrots with Bacon, and Japanese restaurant-style Carrot Ginger Miso Dressing.
Roasting vegetables always seems to bring out their flavors so that is where I started with this roasted carrot soup with ginger. As Michael Chiarello says “caramelization equals flavor”, so who am I to argue?
This healthy soup offers a comforting blend of simple ingredients, perfect for a satisfying and flavorful meal. Creamy vegetable soups are my favorite way to consume my vegetables.
What you’ll need
- 2 pounds (about 900g) fresh carrots, peeled and chopped into 2-inch chunks.
- Olive oil
- A head of garlic that we will be roasting along with the carrots.
- Sweet onion
- Fresh thyme – see FAQ’s for using dried thyme leaves.
- Vegetable broth keeps this carrot soup recipe vegan, but you can substitute chicken broth for richer flavor if you prefer.
- Finely grated fresh ginger
- Sea salt and black pepper to taste
Check out the printable recipe card below for the complete recipe and detailed instructions.
For crostini
Crostini was included in the original post, so I decided to keep it for those who like hot, crunchy bread with their hot soup!
- A loaf of ciabatta bread or French baguette
- Olive oil
- Fresh garlic cloves to rub over the toasted bread slices.
Tools used
affiliate/sponsored links
- Cutting Board & Chefs Knife
- Dutch Oven
- Parchment Paper Sheets
- Baking Sheets
- Microplane Grater
- Ceramic Grater
- Immersion Blender / Handheld Stick Blender
How to make creamy carrot ginger soup
Preheat oven to 400°F. (200°C)
Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Fold the foil around the garlic and set aside.
Cut the peeled carrots on the diagonal into 2-inch lengths. Cut any thicker carrots in half lengthwise so all the carrots end up approximately the same size.
The piece of carrot separated on top, is the size of the other carrots.
Place on a large rimmed baking sheet with a sheet of parchment paper and drizzle with 2 tablespoons of olive oil, sprinkle with salt & pepper, and 1 tablespoons of fresh thyme. Toss to coat and spread out on baking tray.
Add the foil wrapped garlic to the sheet pan and roast in the oven for 25 minutes, or until the carrots are fork tender and the garlic is golden brown, flipping halfway through.
Peel the ginger (remove skin with a spoon or knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
Remove carrots and garlic from the oven and set aside to cool.
Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium heat. Add the onions and sauté until softened and golden brown, stirring occasionally with a wooden spoon.
Add the roasted carrots, 3 cloves of roasted garlic, ginger, remaining 2 tablespoons of thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots soften.
Puree the soup using an immersion blender until smooth, or pour into a stand blender in small batches. If using a blender, remember to remove the center cap or vent so the steam can escape.
To make the crostini
Slice bread into half-inch slices and place on a baking sheet. Drizzle with olive oil and bake in 400°F oven until crispy and golden brown.
Cut a clove of garlic in half, and rub the cut side over the crispy bread slices. The more you rub, the stronger the garlic flavor will be.
What to serve with healthy carrot ginger soup
As you can see my favorite side is crusty bread, but a tossed green salad would also be a delicious addition.
Serve this soup hot or at room temperature, as a starter or as a meal. The possibilities are endless!
FAQ’s
Fresh ginger typically provides a more vibrant and pronounced flavor, but ground ginger will also work if needed. Start with about 0.5 to 1 teaspoon, depending on your taste preferences, and adjust as needed.
Absolutely! Allow soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through.
Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container(s) or resealable bags. Leave some space at the top of the container or bag to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat gently on the stove.
If you prefer a thinner consistency, you can add more vegetable broth or water until you reach your desired thickness. Conversely, if you prefer a thicker soup, you can reduce the amount of broth used or increase the amount of carrots.
Stir heavy cream, sour cream, or full fat coconut milk into the soup right before serving for added richness and creamier texture.
Yes, you can customize the soup by adding other vegetables such as sweet potatoes, butternut squash, or even cauliflower. Simply roast them along with the carrots and follow the same recipe steps. You may need to add additional broth to cover the vegetables while simmering.
More delicious recipes for soup season
These are a few of my favorite soups, but there are many more. Check out the Soup category for even more delicious, homemade soup options.
- Roasted Red Pepper Soup with Grilled Shrimp – whole30, paleo
- Roasted Cauliflower and Garlic Soup – vegan, whole30, paleo
- Instant Pot Butternut Squash Soup with Apple – vegan, whole30, paleo
- Irish Potato Leek Soup – paleo, whole30, vegan option
- Instant Pot Red Lentil Soup – vegan
- Creamy Parsnip and Apple Soup – vegan, whole30, paleo
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Carrot Ginger Soup Recipe
Ingredients
Roasted Carrot Soup
- 2 pounds carrots peeled, ends trimmed, cut into 2-inch pieces
- 4 tablespoons olive oil divided
- 3 cloves roasted garlic from one whole-head of roasted garlic
- 1 medium sweet onion diced
- 3 tablespoons fresh thyme divided or 1.5 tablespoons dried
- 6 cups vegetable broth
- 1 tablespoon finely grated fresh ginger
- sea salt and ground black pepper to taste
Crostini
- 1 loaf ciabatta bread or baguette
- olive oil for drizzling
- 1 clove fresh garlic
Instructions
For the Soup
- Preheat oven to 400°F. (200°C)
- Slice off top of garlic bulb. Place on aluminum foil, and drizzle with olive oil, salt and pepper. Fold the foil around the garlic and set aside.
- Cut the peeled carrots on the diagonal into 2-inch lengths. Cut any thicker carrots in half lengthwise so all the carrots end up approximately the same size.
- Place on a large rimmed baking sheet with a sheet of parchment paper and drizzle with 2 tablespoons of olive oil, sprinkle with salt & pepper, and 1 tablespoons of fresh thyme. Toss to coat and spread out on baking tray.
- Add the foil wrapped garlic to the sheet pan and roast in the oven for 25 minutes, or until the carrots are fork tender and the garlic is golden brown, flipping halfway through.
- Peel the ginger (remove skin with a spoon or knife) and grate with a ceramic grater or microplane grater. Discard any rough, stringy portions that are left over.
- Remove carrots and garlic from the oven and set aside to cool.
- Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium heat. Add the onions and sauté until softened and golden brown, stirring occasionally with a wooden spoon.
- Add the roasted carrots, 3 cloves of roasted garlic, ginger, remaining 2 tablespoons of thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until carrots soften.
- Puree the soup using an immersion blender until smooth, or pour into a stand blender in small batches. If using a blender, remember to remove the center cap or vent so the steam can escape.
For the Crostini
- Slice bread into half-inch slices and place on a baking sheet. Drizzle with olive oil and bake in 400°F oven until crispy and golden brown.
- Cut a clove of garlic in half, and rub the cut side over the crispy bread slices. The more you rub, the stronger the garlic flavor will be.
- Serve this soup hot or at room temperature, as a starter or as a meal.
Notes
- Fresh ginger typically provides a more vibrant and pronounced flavor, but ground ginger will also work if needed. Start with about 0.5 to 1 teaspoon, depending on your taste preferences, and adjust as needed.
- Allow soup to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, until heated through.
- For longer storage: Let soup cool completely before transferring it to a freezer-safe container(s) or resealable bags. Leave some space at the top of the container or bag to allow for expansion. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator, then reheat gently on the stove.
- If you prefer a thinner consistency, you can add more vegetable broth or water until you reach your desired thickness. Conversely, if you prefer a thicker soup, you can reduce the amount of broth used or increase the amount of carrots.
- Stir heavy cream, sour cream, or full fat coconut milk into the soup right before serving for added richness and creamier texture.
- Nutrition facts include crostini.
I found this on a soup recipe link, and I have to say it was WONERFUL! I loved the texture, almost as much as I loved the tasted. My only problem was that when those carrots came out of the oven, they were like candy, and I had a difficult time keeping enough for the soup! Next time I will double the amount of carrots I do, just so we can eat them right out of the oven.
Thanks!!!