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 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Calories 277kcal
Author Sue Ringsdorf
Ingredients
2poundscarrots- peeled and chopped into strips
1mediumonion- sliced thin
2-3Tablespoonsolive oil
kosher salt and freshly ground black pepper- to taste
3 ½cupslower sodium chicken broth- divided
1teaspoononion powder
1teaspoondried thyme
2Tablespoonsfresh garlic- minced
2Tablespoonsfresh ginger- minced
½cupheavy 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.
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).
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.
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.
Serve with a twist of freshly ground black pepper and a swirl of cream.
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.