Ginger Carrot Soup
This delicious Ginger Carrot Soup recipe made from roasted carrots and freshly minced ginger makes a flavorful and healthy vegan soup recipe without all the gimmicks! Allow carrots to shine with the kick of ginger for a healthy spin on classic carrot ginger soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Cook
- Diet: Vegan
Ingredients
Scale
- 2 lbs fresh carrots, peeled but kept whole
- 3 tbsp olive oil, divided
- 1 tsp + 1/2 tsp sea salt
- 2 tbsp fresh rosemary, finely minced
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tbsp freshly grated ginger
- 6 cups vegetable stock
- 1/4 tsp freshly ground pepper
- 1/2 cup full fat coconut milk
Instructions
- Preheat oven to 400 degrees F.
- Place carrots on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
- Add remaining 1 tbsp of olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
- Add in garlic and ginger and cook for 1 more minute.
- Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
- Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
- Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
- Using an immersion blender or in batches with a regular blender, blend soup until smooth.
- Add back to pot if using a regular blender and stir in coconut milk.
- Divide soup into bowls and garnish with red pepper flakes, if desired.
- Store in fridge for up to 1 week. Freezes well (see instructions above).
Keywords: carrot soup, carrot soup recipe, carrot ginger soup