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.
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.
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Visit Our Shop *This post has been updated with new information for readers’ benefit. Four of our best-selling signature olive oils, perfect for everyday use.
