Carrot Ginger Soup

5 from 3 votes

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!

Course Soup

Cuisine American

Keyword roasted carrot soup, spicy carrot soup

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 277kcal

Author Sue Ringsdorf

Ingredients

For the roasted carrots:

2 pounds carrots - peeled and chopped into strips
1 medium onion - sliced thin
2-3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste
3 ½ cups lower sodium chicken broth - divided
1 teaspoon onion powder
1 teaspoon dried thyme

Remaining:

2 Tablespoons fresh garlic - minced
2 Tablespoons fresh ginger - minced
½ cup heavy cream - plus more to serve
extra black pepper - to serve

Instructions

Place sliced carrots and onions on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, and pepper, and roast in a 400-degree F oven until tender, approximately 20-25 minutes.
2 pounds carrots, 1 medium onion, 2-3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Let the veggies cool slightly, and then add to a large blender. Add about two cups of chicken broth and seasonings (onion powder, dried thyme, salt, and pepper).
3 ½ cups lower sodium chicken broth, 1 teaspoon onion powder, 1 teaspoon dried thyme
Heat a medium saucepan over medium heat. Add a drizzle of olive oil, and then the minced garlic and ginger. Saute for about a minute or until fragrant, and then add to the blender with the roasted veggies. Run the blender until smooth.
2 Tablespoons fresh garlic, 2 Tablespoons fresh ginger
Pour the carrot mixture back into the saucepan, and add the remaining chicken broth. Stir well, and then add heavy cream. Cook on medium heat until heated through and smooth. Stir frequently to avoid spattering.
½ cup heavy cream
Serve with a twist of freshly ground black pepper and a swirl of cream.
extra black pepper

Notes

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

Nutrition