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–+ servings
Roasted Carrot & Ginger Soup

Creamy Roasted Carrot & Ginger Soup for Cozy Evenings

This Easy Creamy Roasted Carrot & Ginger Soup is a must-try for its nourishing ingredients and comforting warmth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Carrots Fresh, sweet carrots, chopped
  • 1 tablespoon Fresh Ginger Peeled and chopped
  • 2 tablespoons Olive Oil For roasting
  • 1 teaspoon Salt
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 4 cups Vegetable Broth Low-sodium recommended
  • 1 cup Coconut Milk or Cream For creaminess
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Fresh Herbs Optional, parsley or cilantro

Equipment

  • Baking Sheet
  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the sliced carrots and chopped ginger with olive oil and salt.
  3. Spread the mixture on the baking sheet and roast for 25–30 minutes, or until golden brown.
  4. Heat 1 tablespoon of olive oil in a large pot and sauté chopped onion and minced garlic for 4–5 minutes.
  5. Add the roasted carrots and ginger to the pot, pour in vegetable broth, and simmer for 10 minutes.
  6. Blend the soup in batches, adding coconut milk gradually until smooth.
  7. Stir in fresh lemon juice and reheat gently without boiling.
  8. Ladle into bowls and garnish with fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 20000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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