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.

The last few weekends, C and I have paid trips to various Farmer’s Markets. Visiting farmer’s markets is basically my favorite pass-time. It’s pretty much impossible for me to NOT visit a farmer’s market in a new city. It’s also impossible for me to not spend all of my monthly earnings there either…

So often we are disconnected from the food we eat. We forget that food is in theory supposed to come from the earth. I honestly think the best way to encourage people to eat healthier is to plop them in the middle of a farmer’s market and tell them to converse.

$6 later I came home with 2 lbs worth of heirloom carrots and knew exactly what I wanted to do with them. I roasted them up and pureed them into soup. I swear it tastes THAT much better because of the true blood, sweat and tears that went into growing these carrots.

REAL FOOD doesn’t need any gimmicks. It can be easily whipped up into a healthy carrot soup or even served raw. After all, it tastes like the real deal and I can’t think of anything more delicious than that!

What You Need

• Fresh Carrots – I like using heirloom varietals but any carrots will work. You can peel them or for an earthier flavor leave the peels on! Roughly 2 pounds carrots.
• Olive oil – for both roasting carrots and for the soup. I like using extra virgin olive oil.
• Salt – for roasting carrots and for the soup. Feel free to decrease amount if watching sodium levels.
• Fresh Rosemary – I like the pungent taste of fresh rosemary and how it pairs with the ginger root but you can also halve the amount and use dried rosemary.
• Onion – I use yellow onion in this carrot soup recipe but you can use white onion as well.
• Garlic cloves – Ideally use fresh garlic cloves.
• Ginger root – the vibrant fresh ginger root makes all the difference! Most grocery stores carry ginger. Just be sure to peel it first.
• Vegetable broth – you can also use chicken broth if you aren’t vegetarian or vegan.
• Ground black pepper – to balance out flavors.
• Full Fat Coconut Milk – this is how I like to get the creamy carrot ginger soup flavors while also keeping it healthy and vegan. No need to add butter and cream in this dairy-free recipe!

How to Make Carrot Soup

STEP 1: ROAST CARROTS

Place carrots on a lined sheet pan and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and toss with fresh rosemary. Roast for 30 minutes. Remove from oven and set aside.

STEP 2: COOK VEGETABLES

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.

STEP 3: SIMMER SOUP

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.

STEP 4: BLEND SOUP

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. Stir in coconut milk.

Storage Instructions

What I love about this carrot soup recipe is that it stores super well!

Refrigerator – store leftovers in the fridge in an airtight container for up to 1 week. Reheat on stove top or in microwave.

Freezer – Freeze in freezer-safe containers for up to 3 months. Remove from freezer to thaw on counter for several hours or overnight in fridge. Reheat on stovetop or in the microwave.

Tips & Tricks

• Swap the veggies – you could always use 2 lbs sweet potato in place of carrots for a ginger sweet potato soup! Feel free to stir in some tender greens at the end too. Kale, spinach and chard would all be delicious.
• Make it Spicy – Add a pinch of red pepper flakes at the end or when plating your bowls for a little heat.
• Add Protein – you can stir in cooked rotisserie chicken or cooked sausage for an added protein kick.
• Swap the herbs – I like using fresh rosemary in this carrot soup but you could also replace it with a handful of cilantro or parsley, if desired.
• Use homemade broth – you could use homemade vegetable broth or even Instant Pot Bone Broth!

More Healthy Soup Recipes For Fall:

• Mushroom and Millet Soup
• Detox Vegetable Soup
• Thai Curried Carrot Lentil Soup
• Acorn Squash Soup
• Sweet Potato and Butternut Squash Soup
• Instant Pot Lentil Soup
• Thai Curry Carrot Lentil Soup

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