Name: Roasted Carrot Ginger Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
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; 1 teaspoon chopped fresh chives

If you’re on the lookout for a cozy, flavorful soup that feels nourishing and a little bit special, you’re going to adore this Roasted Carrot Ginger Soup Recipe. It’s a bowl of rich, velvety goodness with just the right touch of warmth from the ginger and caramelized sweetness from the roasted carrots. Trust me, once you try this, it’ll quickly become one of your go-to soups, especially when you want something comforting yet fresh.

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Why You’ll Love This Recipe

Simple Ingredients: Mostly pantry staples and fresh produce—no fancy stuff needed.
Deep, Roasted Flavor: Roasting the carrots, onion, and garlic first brings a sweetness and depth you just can’t replicate with boiling alone.
Healthy and Comforting: Ginger adds a zing and anti-inflammatory boost while the soup stays light and naturally nourishing.
Family Favorite: Even picky eaters in my house go crazy for it, and I bet yours will too.

A close-up of one black bowl filled with smooth, thick orange soup. The soup has a swirl of cream on top with small green chive pieces scattered around. A woman's hand is dipping a toasted, light brown piece of bread into the soup, lifting some soup on it. In the background, there is another black bowl with the same orange soup and a white marble surface with a grey board holding several toasted bread slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but smartly chosen. Roasting carrots with onion and garlic draws out their natural sugars, while fresh ginger adds that unmistakable spicy brightness. I recommend picking firm carrots and fresh ginger root that smells fragrant. Also, a good quality vegetable stock makes a world of difference—homemade or store-bought both work well.

Carrots: Opt for fresh, firm ones—larger chunks roast beautifully without drying out.
Yellow onion: Adds sweetness and depth; roasting mellows its bite.
Garlic clove (unpeeled): Roasting garlic inside its peel creates a soft, mellow garlic flavor—squeeze it out later.
Vegetable oil: Use a neutral oil like sunflower or canola to lightly coat the veggies.
Salt: Enhances all the natural flavors.
White pepper: Adds subtle heat without overpowering the soup.
Ground cumin: A warm, earthy note that pairs beautifully with ginger.
Vegetable stock: Provides a flavorful base; homemade is best but store-bought works well too.
Fresh ginger: Grated for that zesty kick and health benefits.
Bay leaf: Adds a gentle herbal aroma during simmering.
Plant-based sour cream: Optional, but it gives a lovely creamy tang when garnishing.
Fresh chives: Adds a fresh, mild onion note to brighten each spoonful.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Roasted Carrot Ginger Soup Recipe has room to be customized. Sometimes I add a splash of coconut milk for richness or throw in a pinch of chili flakes if I want a little extra heat. Don’t hesitate to tweak it depending on your mood or pantry supplies—you really can’t go wrong here.

Make it creamy: Adding coconut milk or a dollop of cream changes the texture beautifully—my family especially enjoys this richer version on cold days.
Add heat: A pinch of cayenne or freshly ground black pepper can turn up the warmth without overshadowing the ginger.
Brighten it up: A squeeze of fresh orange juice or a splash of lemon brightens the flavor wonderfully—I’ve found it balances the sweetness perfectly.
For extra protein: Stir in cooked lentils or chickpeas for a heartier bowl that I sometimes opt for when I want a more filling lunch.

How to Make Roasted Carrot Ginger Soup Recipe

Step 1: Roast the Veggies to Bring Out Sweetness

First things first—preheat your oven to 375°F (190°C). Toss the peeled, chunky carrots, half an onion, and that whole garlic clove (keep the peel on!) onto a sheet pan. Drizzle with oil, sprinkle salt, white pepper, and cumin, then mix it all so everything’s nicely coated. Roasting for about 35 minutes until tender makes all the difference here. You’ll notice the aroma in your kitchen starting to get cozy, and those carrots turning golden brown? That’s flavor magic at work. A tip I always recommend: don’t overcrowd the pan—give those veggies room to roast, not steam!

Step 2: Simmer Soup Ingredients Together

Once roasting is done, grab a large saucepan and bring your vegetable stock to a simmer. Add the roasted carrots, the onion pieces, and squeeze that softened garlic out of its peel right into the pot—you’ll get a subtle, mellow garlic flavor that’s pure comfort in a spoon. Add the grated fresh ginger and the bay leaf, then let everything gently simmer for 15 minutes. This step lets the flavors meld together beautifully; I always give it a gentle stir halfway through to keep things harmonious.

Step 3: Blend Until Smooth & Season

Remove the bay leaf carefully, then blend your soup until it’s luxuriously smooth. You can use an immersion blender right in the pot or transfer the soup in batches to a countertop blender if you prefer. If you find it a bit thick, simply add more stock until it reaches your favorite consistency. Taste it and adjust the seasoning with a pinch more salt or pepper if you like. This is where your soup really comes to life—don’t rush this part! I always take a moment to savor the scent and tweak until it feels just right.

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Pro Tips for Making Roasted Carrot Ginger Soup Recipe

Even Roasting: Make sure your carrot chunks are uniform in size so they roast evenly—you don’t want some burnt bits and some still crunchy.
Garlic Magic: Roasting garlic with the peel on softens its bite and prevents it from turning bitter—a little trick that transforms the flavor completely.
Ginger Freshness: Always use freshly grated ginger, not powdered; it brings a vibrant, lively heat that powdered ginger lacks.
Avoid Over-Thinning: If your soup gets too watery while blending, simmer it a bit longer to reduce instead of adding more thickening agents.

How to Serve Roasted Carrot Ginger Soup Recipe

A black bowl holds one layer of smooth, bright orange soup with a creamy white swirl near the center, topped with small green chives scattered over it. Beside the bowl are two light brown toasted bread slices on a white marbled surface. Part of a beige cloth and a silver spoon appear at the bottom edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with a swirl of plant-based sour cream for a creamy tang that complements the sweetness perfectly. A sprinkle of fresh chopped chives adds a fresh color and mild onion flavor that really lifts the whole bowl. Sometimes I add a few toasted pumpkin seeds for crunch—my kids adore this extra texture and it adds a lovely nutty note.

Side Dishes

Pairing this Roasted Carrot Ginger Soup Recipe with crusty artisan bread or a soft dinner roll makes it a satisfying meal. I’ve also served it alongside a simple green salad dressed with lemon vinaigrette—perfect for a light lunch or dinner. The soup’s subtle sweetness balances wonderfully with crisp, acidic salads.

Creative Ways to Present

For special occasions, I like to serve the soup in small, elegant cups as a first course. Drizzling a little infused chili oil or a sprinkle of smoked paprika adds a surprising pop of color and flavor that guests love. If you’re feeling fancy, topping it with a tiny herb flower or microgreens makes it look restaurant-worthy without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, where it keeps beautifully for 3 to 4 days. The flavors deepen overnight, so it often tastes even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes really well, which is a lifesaver on busy weeks. I like to portion it into freezer-safe containers or heavy-duty zip bags. Just leave a little space at the top for expansion, and it’ll keep up to 3 months. When I need a quick dinner, I thaw it overnight in the fridge or gently defrost it over low heat on the stove.

Reheating

Reheating over medium-low heat works best to avoid scorching. I usually stir in a splash of stock or water if the soup has thickened up too much in the fridge. Avoid boiling it fast to preserve the fresh ginger’s brightness and the soup’s smooth texture.

FAQs

Can I use other types of stock in this soup?

Absolutely! While vegetable stock keeps this soup vegan and light, chicken stock can be used if you’re not strictly plant-based. Just keep in mind it will add a richer, meatier flavor, which some people enjoy.
How spicy is this soup because of the ginger?

The ginger adds a gentle warmth and brightness rather than sharp heat. If you prefer a milder flavor, you can reduce the ginger slightly, but I find it really enhances the depth and gives a soothing zing perfect for colder days.
Do I need to peel the garlic before roasting?

Nope! Roasting the whole clove with its peel on softens the garlic beautifully and gives a sweeter, milder flavor. Once cooked, just squeeze the soft garlic out of its skin right into the soup.
Can I make this soup in advance?

Yes, this soup actually tastes even better the next day once the flavors have melded. Just store it covered in the fridge and reheat gently when you’re ready to enjoy.

Final Thoughts

I adore this Roasted Carrot Ginger Soup Recipe because it’s simple, nutritious, and packed with cozy flavors without any fuss. It’s one of those recipes that makes you feel like you’ve treated yourself to something special, yet it’s easy enough to whip up on a weeknight. Every time I make it, I’m reminded how rewarding it is to let simple veggies shine through roasting and spices, and I hope you’ll enjoy it just as much as my family does. Give it a try next time you want a hug in a bowl—you won’t regret it.