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Carrot Ginger Soup is a simple, healthy soup combining roasted carrots and onions with ginger, garlic, spices, and a tasty broth. Using a blender guarantees the smoothest texture and makes the perfect cozy day meal!

For some other creamy soups, make sure you try my Autumn Squash Soup (a Panera copycat recipe) and my Butternut Squash Soup with Bacon. These comforting soup recipes have all the cozy feels!

Overhead view of a bowl of carrot soup with cream on top.

Roasted Carrot Soup

This recipe idea came after a food blogging conference back in 2019 – right before the world shut down. Little did we know how much we’d be making food at home.

When we eat out, I almost always come home with recipe ideas. Occasionally, I’ll ask the wait staff to explain the “secrets” of the dish I like enough to recreate. I’m hoping it’s a compliment instead of a nuisance!

Why This Carrot Ginger Soup Recipe Works:

SIMPLE INGREDIENTS – This healthy carrot ginger soup has minimal ingredients and makes the most delicious soup.
HEALTHY – We love the health benefits of the delicious veggies in this carrot soup recipe. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
FULL OF FLAVOR – The combo of sweet carrots and spicy ginger makes the best carrot soup. Perfect for cold days or warm days too.

Side view of a bowl of roasted carrot soup with cilantro on top.

Ingredients needed for Creamy Carrot Ginger Soup:

I love how simple it is to make a great carrot soup. My hubby gave me rave reviews! 😀

Carrots – You’ll need a hefty two-pound bag of fresh carrots. If you use organic, it’s not required to peel them.
Onion – Slice these thin, and roast them with the carrots.
Olive Oil, Kosher Salt, and Black Pepper – The usual three ingredients I use to roast almost every vegetable.
Broth – Use lower-sodium chicken broth or chicken stock.
Seasonings – I used thyme, basil, and a little bit of red pepper flakes.
Garlic and Ginger – You’ll need to mince enough fresh garlic and fresh ginger to equal approximately two tablespoons of each.
Heavy Cream – This is the ingredient used to make the soup extra creamy.

How to make Roasted Carrot Soup:

Step 1
Roast Carrots. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place sliced carrots and onions on the baking sheets, drizzle with olive oil, salt, and pepper, and roast until fork tender, approximately 20-25 minutes. Remove pans from the oven, and let the veggies cool slightly.

QUICK TIP: Use a vegetable peeler to peel the carrots but if they’re organic, there is no need to peel them.

A sheet pan of the raw carrots and onions.

Step 2
Add veggies to a blender. To a large blender, add the slightly cooled carrots and onions.

Step 3
Sauté garlic and ginger. Heat a medium saucepan over medium heat. Add a drizzle of olive oil, and the garlic and ginger. Sauté for about one minute, and then add this to the blender. Add seasonings (onion powder, dried thyme, salt, and pepper) to the blender as well.

Step 4
Blend. Add about two cups of chicken broth to the blender and blend until smooth and creamy.

NOTE: I recommend using a blender for this creamy carrot soup but you could use an immersion blender or food processor instead. The blender will make the soup creamier.

A blender of the roasted carrots and onions.

A blender with the roasted carrots plus ginger, garlic, and seasoning on top.

Step 5
Cook the mixture on the stovetop. Pour the carrot mixture back into the saucepan, and then add the remaining broth. Stir well, and cook for a few minutes. Then add heavy cream and cook until heated and very smooth.

Step 6
Serve. Serve hot soup with an additional sprinkle of red pepper flakes and another swirl of cream.

For some other healthy soups, try our split pea vegetable soup or Italian minestrone soup with pesto.

A pot of soup with the cream being stirred in.

What to serve with Roasted Carrot Soup:

Cracked Wheat Bread or Garlic Sourdough Bread – Soup and crusty bread just go together!
Fall Harvest Salad – Not just for fall, btw.
Kale and Quinoa Salad – One of my all-time favorite salads, and super healthy too.
Classic Wedge Salad with Blue Cheese Dressing – Easy to make a true classic.

A soup ladle of carrot sop being spooned into a bowl.

Storing & Freezing Carrot Soup:

To store, pour soup into an airtight container or soup bowls. This soup stays fresh for up to four days in the refrigerator.
To freeze, pour soup into a freezer bag, remove as much air as possible, seal it, and lay it flat in the freezer. You can also use a freezer-safe container. For best results, use soup by three months.

A bowl of pureed carrot ginger soup with a gray napkin.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue