Ginger-Roasted Carrot Soup

A vibrant and warming soup featuring carrots roasted with fresh ginger, creating a depth of flavor that is both comforting and slightly spicy.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

2 lbs carrots

2 inches fresh ginger

1 medium yellow onion

4 cloves garlic

6 cups vegetable broth

3 tbsp olive oil

1.5 tsp salt

0.5 tsp black pepper

0.5 cup heavy cream

0.25 cup fresh parsley

* We may earn a small commission for you using these links. Thank you for supporting us!

1
Preheat oven to 400°F. Peel and chop carrots into 1-inch pieces. Peel and finely mince the ginger. Chop the onion. Mince the garlic.
2
On a large baking sheet, toss carrots, minced ginger, chopped onion, and minced garlic with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper.
3
Roast for 25-30 minutes, or until carrots are tender and slightly caramelized.
25 min
4
Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth.
5
Bring to a boil, then reduce heat and simmer for 10 minutes.
10 min
6
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Blend in batches if necessary.
7
Return the soup to the pot. Stir in heavy cream, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat gently without boiling.
8
Serve hot, garnished with fresh parsley.

crusty breada side saladgrilled cheese sandwich