Description
This Roasted Carrot Ginger Soup is a comforting and flavorful vegan soup featuring roasted carrots, onion, and garlic enhanced with fresh ginger and aromatic spices. The roasting process deepens the natural sweetness of the vegetables, while the ginger adds a gentle warmth and health benefits. Perfect as a light meal or starter, it’s garnished with plant-based sour cream and fresh chives for a creamy and fresh finish.
Ingredients
Scale
Vegetables
- 1 pound (454 grams) carrots, peeled and cut into large chunks
- 1 cup (160 grams) yellow onion, cut in half
- 1 garlic clove, unpeeled
Seasonings and Broth
- 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
Garnish
- 4 teaspoons plant-based sour cream
- 1 teaspoon chopped fresh chives
Instructions
- Preheat and prepare vegetables: Preheat the oven to 375°F (190°C). Place the peeled and chunked carrots, halved yellow onion, and unpeeled garlic clove on a sheet pan or tray and spread them out evenly.
- Season and roast: Drizzle the vegetables with vegetable oil and sprinkle evenly with salt, white pepper, and ground cumin. Toss or mix gently to coat all pieces in the oil and seasonings. Roast in the preheated oven for 35 minutes, or until the vegetables are tender and slightly caramelized.
- Simmer with stock and aromatics: Meanwhile, in a large saucepan, bring the vegetable stock to a simmer. Add the roasted carrots, onions, garlic (squeezed out of its peel), grated fresh ginger, and bay leaf. Let the soup simmer gently for 15 minutes to meld the flavors.
- Blend the soup: Remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the saucepan until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy. If the soup is too thick, add additional vegetable stock to reach your desired consistency.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh chives and a dollop of plant-based sour cream for a touch of creaminess and freshness.
Notes
- Roasting the carrots, onion, and garlic enhances their natural sweetness and adds depth to the soup’s flavor.
- Fresh ginger adds subtle heat and health benefits such as aiding digestion and boosting immunity.
- Using plant-based sour cream keeps this soup vegan and adds a creamy texture without dairy.
- This soup can be made ahead and reheated gently on the stovetop.
- Adjust seasoning after blending since flavors concentrate during cooking.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 100
- Sugar: 3 grams
- Sodium: 1100 milligrams
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 3 milligrams
