Roasted Carrot Ginger Soup Recipe

Roasted Carrot Ginger Soup Photo

Roast carrot, chili pepper and ginger soup is a great way to bridge the gap between winter and spring. It’s warm and comforting, so it’s perfect for a chilly night, but its bright, vegetal flavor that won’t leave you feeling sluggish or weighed down. It’s also low-calorie and vegan!

I started culinary school last month and my first assignment was to prepare one of my go-to meals. Seriously, that was the only instruction we were given. It was… stressful. I don’t really have any go-to meals, since I always like to try new things. But of course, I knew I had to make soup. I mean, it is me after all. I could live off of soup. Roasted carrot, chili pepper, and ginger soup might have been a bold choice, but once I decided on it there was no turning back.

Roasted Carrot Ginger Soup Picture

If you haven’t tried carrot soup before, you’re really missing out. They might not sound like the most exciting vegetable to base a soup on, but carrots have sweet, earthy flavor that reminds me a lot of squash-based soups. Carrot soup is also really versatile! You can eat it chilled and swirled with scape-pistachio pesto or try a warm carrot and red lentil soup topped with spice crusted shrimp.

For this recipe, I decided to roast the carrots until they were slightly charred, bringing out their sweet flavor and adding a hint of smoke and spice.

While the carrots roasted, I simmered some vegetable broth with onions, celery, and fresh ginger. Adding the onion and celery gives the store bought broth a nice flavor boost, and the ginger offsets the sweetness of the carrots really nicely. I like my soup to be pretty thick, but you can always add more broth to the puree to thin it out a little.

Roasted Carrot Ginger Soup Image

I serve this roasted carrot soup with a dollop of coconut milk (one of my latest obsessions) and a few pieces of freshly chopped mint. Whatever you do, don’t omit the mint! It really adds a nice pop of freshness to each bowl.

Serve this carrot soup with gluten free cheddar biscuits or herbed buttermilk bread to complete your meal.

I loved it, my husband (who was skeptical about the whole carrot soup idea) loved it, and my instructor must have loved it too – I got a 100% on my assignment.

Roasted Carrot Ginger Soup Photo

Roasted Carrot Ginger Soup Recipe

Lauren Keating
Roasted Carrot Ginger Soup couldn’t be more flavorful. With bright ginger, earthy carrots, and the zing of red chilies, you’ll be…
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Vegan
Servings 4
Calories 110.75 kcal


  • 1 Carrot peeled and cut into 3-inch segments
  • 1 Chili Powder
  • 1 Olive Oil
  • 0.5 Yellow Onion diced
  • 1 Celery diced
  • 1 Fresh Ginger grated
  • 2 Vegetable Broth
  • 1 Plain Coconut Milk Yogurt
  • 2 Fresh Mint chopped


  • Heat the oven to 425°F. Spread the carrots on a baking sheet and sprinkle with the chili powder. Roast for 30 minutes or until soft and slightly charred.
  • Meanwhile, heat the olive oil in a medium saucepan. Set over medium heat Add the onion and cook until it’s soft and light golden brown, about 8 minutes. Add the celery and ginger and cook 1 minute. Stir in the vegetable broth and bring to a simmer.
  • Add the roast carrots and simmer 10 minutes, or until very soft. Transfer to a blender, working in batches if needed, and blend into a smooth puree.
  • Divide the soup between four bowls and top with coconut milk yogurt and fresh mint. 


Calories: 110.75kcalCarbohydrates: 16.63gProtein: 1.63gFat: 4.5gSaturated Fat: 1.25gSodium: 87.5mgFiber: 4gSugar: 8.88g
Keyword Carrots, Easy, Ginger, Roasted, Simmered, Soups, Spring, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

Post navigation

Recipe Rating