Description
This Carrot Ginger Soup is a simple, flavorful, and comforting recipe made with just five main ingredients. Roasting the carrots intensifies their natural sweetness, while fresh ginger adds a zesty, warming kick. The soup is blended until smooth for a creamy texture without any cream. Perfect as a healthy, make-ahead meal for busy weeknights or anytime you crave a cozy bowl of soup.
Ingredients
Scale
Vegetables
- 2 lbs carrots (chopped into 1-inch pieces)
- 1/2 large sweet onion (chopped, about 1 cup)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (peeled and grated)
- 4 sprigs thyme (leaves removed from stem)
Liquids & Oils
- 4 cups chicken or vegetable stock (plus more to thin if needed)
- Olive oil (about 4 tablespoons total)
Seasonings
- Salt (about 1/2 teaspoon for roasting and to taste)
- Pepper (about 1/2 teaspoon for roasting and to taste)
Instructions
- Roast the Carrots: Preheat your oven to 400°F. Toss the chopped carrots with 2 tablespoons of olive oil, then season generously with salt and pepper (about 1/2 teaspoon each). Spread them out on a baking sheet and roast for 25-30 minutes until they are tender and slightly caramelized.
- Sauté Aromatics: While the carrots roast, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Add Stock and Simmer: Pour in the chicken or vegetable stock, add the thyme leaves, and roasted carrots. Bring the mixture to a boil, then reduce to a simmer. Continue to cook for about 20 minutes until all the vegetables are tender and flavors have melded together.
- Blend the Soup: Carefully transfer the soup to a blender, or use an immersion blender directly in the pot, and blend until completely smooth. Be cautious when handling hot liquids to avoid splattering.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve warm for a comforting and delicious meal.
Notes
- This soup is exceptionally smooth and creamy without any dairy.
- Roasting the carrots enhances their natural sweetness and depth of flavor.
- Fresh ginger provides a gentle warmth and complexity to the soup.
- It’s a great make-ahead recipe and keeps well in the fridge for up to 3 days or can be frozen.
- Use vegetable stock to keep the recipe vegetarian/vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 12 g
- Sodium: 654 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
