Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup is one of those recipes that feels like a warm hug on a chilly day. Imagine the sweet aroma of roasting carrots filling your kitchen while ginger adds that perfect hint of spice and zest! It’s the kind of dish you can whip up with ease but impress everyone with the depth of flavor. Whether you’re curling up on the couch or hosting a cozy gathering, this soup never fails to deliver both comfort and satisfaction. Plus, it’s nourishing, making each bowl not just a treat for your taste buds but also a delight for your body. Let’s jump into this simple yet delightful recipe that will have you craving more!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This Roasted Carrot Ginger Soup captivates with its depth of flavor, achieved by roasting the vegetables to sweeten them naturally. The addition of ginger introduces a warm spiciness that’s both soothing and invigorating, elevating the dish beyond mere comfort food to a delightful experience for your palate.

Why You’ll Love This Roasted Carrot Ginger Soup

Not only is this soup a taste sensation, but it’s also incredibly nourishing! Packed with vitamins from the carrots and the health benefits of ginger, this soup is a perfect choice for those chilly nights or when you need a warm hug in a bowl. The creamy texture, smooth flavors, and aromatic essence come together to create a dish you’ll want to make again and again.

Ingredients

• 1 pound (454 grams) carrots, peeled and cut into large chunks
• 1 cup (160 grams) yellow onion, cut in half
• 1 garlic clove, unpeeled
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• Small pinch white pepper
• ¼ teaspoon ground cumin
• 5 cups vegetable stock
• 1 ½ tablespoons grated fresh ginger
• 1 bay leaf
• 4 teaspoons plant-based sour cream for garnish
• 1 teaspoon chopped fresh chives for garnish

Preparing Your Roasted Carrot Ginger Soup

Preheat the Oven

Begin by preheating your oven to 375°F (190°C).

Roast the Vegetables

On a sheet pan, add the carrots, onion, and unpeeled garlic. Drizzle with vegetable oil and sprinkle with salt, white pepper, and cumin. Toss until the vegetables are evenly coated. Roast in the oven for 35 minutes, or until tender.

Simmer the Soup Base

In a large saucepan, bring the 5 cups of vegetable stock to a simmer. Once simmering, add the roasted carrots, onions, squeezed garlic, ginger, and bay leaf. Continue to simmer for an additional 15 minutes to meld the flavors.

Blend Until Smooth

Carefully remove the bay leaf. Using an immersion blender or transferring the soup to a standing blender in batches, blend the soup until smooth. You can adjust the consistency with more vegetable stock if it’s too thick.

Final Seasoning and Serving

Taste the soup and adjust the seasoning as needed. Serve warm, garnished with a dollop of plant-based sour cream and a sprinkle of fresh chives for added flavor and presentation.

Serving Suggestions

Pair this Roasted Carrot Ginger Soup with crusty bread or a light salad to make a complete meal.

Tips for Success

• Use high-quality vegetable stock for the best flavor.
• Roast vegetables until they have caramelized edges for maximum sweetness.
• If you prefer a bit more kick, consider adding a pinch of cayenne pepper.

Variations

Try adding coconut milk for a creamier texture and a hint of sweetness or substitute sweet potatoes for half of the carrots for a different flavor profile.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to 5 days. This soup also freezes well. Just reheat gently on the stove!

Pairing Ideas

This soup pairs excellently with a glass of chilled white wine or a simple herbal tea for a warm and comforting meal.

FAQs

1. Can I make this soup ahead of time?
Absolutely! The soup can be made in advance and stored in the refrigerator or freezer.

2. Can I use fresh ginger instead of ground ginger?
Yes, fresh ginger adds a wonderful flavor and aroma! Use 1 ½ tablespoons of freshly grated ginger as indicated.

3. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe option for those with gluten sensitivities.

4. How can I make this soup spicier?
Add a pinch of cayenne pepper or red pepper flakes while simmering for an extra kick.

5. What can I replace the vegetable stock with?
Chicken stock can be used if you’re not keeping it vegetarian, or you can make a homemade vegetable broth for a fresher taste.

Enjoy your warm bowl of Roasted Carrot Ginger Soup and savor each comforting spoonful as it warms both body and soul!

Print