Print

Carrot Ginger Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This vibrant Carrot Ginger Soup combines nutrient-rich carrots and aromatic ginger to create a comforting, flavorful dish perfect for any season. Roasting the vegetables enhances their natural sweetness before blending them into a smooth, warming soup that’s easy to prepare and deliciously satisfying.

Ingredients

Main Ingredients

  • 1 pound carrots, peeled and diced
  • 2 white onions, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced ginger
  • 2 cups vegetable stock
  • 1 cup water

Optional Garnish

  • Chopped parsley or cilantro, for garnish

Instructions

  1. Preheat and Roast Vegetables: Preheat your oven to 400°F (204°C). Toss the diced carrots and sliced onions with 2 tablespoons of olive oil on a baking sheet, spreading them evenly to roast.
  2. Bake the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes until they become tender and slightly caramelized, enhancing their natural sweetness.
  3. Combine Ingredients in Soup Pot: Transfer the roasted carrots and onions to a large soup pot. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon minced ginger, 2 cups vegetable stock, and 1 cup water to the pot.
  4. Simmer the Soup: Cook the mixture over medium heat for 10 minutes to allow the flavors to meld and the soup to heat through thoroughly.
  5. Blend the Soup: Use an immersion blender directly in the pot, or carefully transfer the soup to a regular blender in batches, and puree until smooth and creamy.
  6. Serve and Garnish: Optionally garnish with chopped parsley or cilantro before serving for a fresh burst of color and flavor.

Notes

  • Roasting the vegetables intensifies their natural sweetness and adds depth to the soup’s flavor.
  • You can adjust the consistency by adding more water or vegetable stock to reach your desired thickness.
  • For a spicier kick, add a pinch of cayenne pepper or a dash of chili flakes with the ginger.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Use fresh ginger for the best aromatic flavor; ground ginger can be substituted but with less intensity.

Find it online: https://marthatasty.com/carrot-ginger-soup-recipe/