This is one of my son's absolute favorite meals. This delicious Roasted Carrot Ginger Soup is perfect for the cold weather and has all the right flavors for when you're feeling under the weather.
This roasted carrot ginger soup was born out of necessity. Our family makes soup so often and we never know what to do with the bag of carrots that we have left over after chopping up two carrots.
Ingredient Notes and Substitutions
Carrots. Don't use baby carrots. I hope everyone knows that.
Chicken Broth. Vegetable broth can be substituted in this dish. I just prefer the flavor of chicken broth. Usually, I keep homemade chicken broth in the freezer so it's easy to just pull out.
Heavy Cream. You can substitute coconut milk or leave this out altogether. Substituting the coconut milk and the vegetable broth will make this dish vegan if you're into that.
Tools you will need
You'll need a food processor or blender. The food processor is necessary to blend the carrots.
It would be helpful to also have an immersion blender. You could get away with not using an immersion blender, but it's really helpful when combining the broth and pureed carrots into soup.
Start by preheating the oven to 425° F.
Roasting the Carrots
Peel and chop the carrots into 2-inch pieces. Toss them in olive oil, salt, pepper, and dried thyme. Arrange them on a baking sheet so that they are separated by 1 inch.
Roast them in the oven for 20 minutes, turning them after 10 minutes. Then turn on the broiler for 5 minutes turning them every minute and a half.
Broiling the carrots will bring out the sweetness in the carrot. DON'T STEAM THEM. Unless you want bland soup. This is a necessary step to balance the flavor of the soup. Definitely roast the carrots. You should get a nice little char and bubbling on the carrots. This will caramelize the sugars in carrots and make them sweeter. I learned this from the first chef I ever worked for.
Add them to a food processor along with 1 cup of chicken or vegetable broth. Blend them until they are completely smooth and set aside.
The base of the soup
In a dutch oven, heat olive oil to medium heat. Stir in onions and saute until they are translucent, about 6-8 minutes. Once the onions have softened add the ginger and garlic and saute, stirring often for 2-3 minutes.
Then add the remaining broth.
Raise the heat to medium-high heat and bring the chicken broth to a boil and then lower to a simmer. Add the thyme and basil and simmer for 10 minutes.
Adding the pureed carrots
Pour in the pureed carrots. Use the immersion blender to mix the pureed carrots with the chicken broth. It is okay to just whisk the ingredients together but this will leave onions, ginger, and garlic chunks in the soup which will affect the texture. The taste will be the same but if you're a texture person, you have to use the immersion blender to get the best texture.
Bring the soup to a low simmer again for 15 minutes, stirring occasionally. Remove the pot from the heat and then stir in the heavy cream and remove the thyme.
Add a squeeze of lemon juice and serve with croutons.
Carrot soup is a great side soup and the perfect way to get vegetables in. Our son loved this soup but he won't ever eat carrots.
Because you need to broil them! Scroll up to my Pro-Tip for an explanation of why!
No, it is not necessary. It does make it a bit creamier. You can substitute cashew cream or coconut milk.
You need to balance out the soup with some acidity like the lemon juice in my recipe. You could also use lime juice or apple cider vinegar.
This is such a great delicious soup. It is unbelievably tasty and the ginger adds the perfect spice. Don't be afraid to try it with your kids. The sweetness from the carrots being broiled makes it a great vegetable side for kids!
Our Other AMAZING Soup Recipes
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Roasted Carrot Ginger Soup
- 1 dutch oven
- 1 food processor
- 1 immersion blender
- 2 lbs carrots, peeled and cut into 2 inch pieces
- 2 tablespoon ginger, sliced
- 1 tablespoon garlic, sliced
- 1 small yellow onion, chopped
- 5 cups chicken broth
- 6 basil leaves
- 1 sprig of fresh thyme
- 3 tablespoon heavy cream
- 1-2 teaspoon salt
- 2 teaspoon dried thyme
- 1 teaspoon pepper
- 2 tbsp olive oil
- croutons for serving
- lemon slices
- Preheat oven to 425°. Toss carrots with 2 tablespoon of olive oil, 1 teaspoon of salt, pepper, and dried thyme. Place on a baking pan and roast for 20 minutes 6-8 inches from the top of the oven. Then switch to broiler and broil for 5 minutes turning carrots every 1-2 minutes.
- Remove carrots from the oven. Place carrots in a food processor with 1 cup of chicken broth and blend until smooth.
- In the dutch oven, add 2 tablespoon of olive oil and bring to medium heat. Saute onions for 8 minutes or until translucent. Then add ginger and garlic and saute for 2 more minutes. Pour in 4 cups of chicken broth and bring to a boil. Then add sprig of thyme and basil and simmer for 10 minutes.
- Stir in roasted carrot puree and mix well using an immersion blender. Or stir with a spoon until well-combined. Bring back to a low simmer for 15 minutes. Then stir in heavy cream.
- Serve with croutons and a squeeze of fresh lemon juice