This Creamy Roasted Carrot Ginger Soup is warm, nourishing, and packed with flavor! Fresh carrots, onions, and garlic are roasted to bring out their natural sweetness, then blended with fresh ginger, coconut cream, and a splash of apple cider vinegar for a perfectly balanced, silky-smooth soup. Made with simple, wholesome ingredients, this naturally dairy-free soup is as comforting as it is delicious. Plus, everything roasts on one sheet pan before being blended into creamy perfection, making it incredibly easy to prepare!
Why You’ll Love This Recipe
- Simple, wholesome ingredients: Made with nourishing ingredients like fresh carrots, ginger, garlic, and coconut cream.
- Incredibly easy to make: Everything roasts on one sheet pan before being blended into a smooth, creamy soup. No complicated steps!
- Rich, delicious flavor: Roasting the vegetables brings out their natural sweetness, while fresh ginger and a splash of apple cider vinegar add warmth and brightness.
- Naturally dairy-free: Coconut cream gives this soup a rich, velvety texture without any heavy cream.
- Perfect for meal prep: This cozy, comforting soup reheats beautifully, making it great for easy lunches or dinners throughout the week.
Frequently Asked Questions
Can I use coconut milk instead of coconut cream?
Absolutely! Full-fat canned coconut milk works great in this recipe. The soup may be slightly less rich and creamy, but it will still be delicious.
Do I have to peel the carrots?
No! As long as your carrots are thoroughly washed and scrubbed, you can leave the skins on. However, peeling them can help create a smoother texture.
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Can I freeze carrot ginger soup?
Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring or blending if the texture separates.
Can I make this soup without a high-speed blender?
Of course! An immersion blender works well, although the texture may not be quite as silky smooth. Just make sure the roasted carrots are completely tender before blending.
How to make creamy roasted carrot ginger soup: step-by-step
Ingredients
- 1½ lbs carrots, peeled and chopped into 1-inch pieces
- 1 medium yellow onion, peeled and quartered
- 3 garlic cloves, peeled
- 1½ tablespoons fresh ginger, peeled and roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 cups vegetable or chicken broth, warmed (plus more as needed)
- ½ cup unsweetened coconut cream
- 1–2 teaspoons apple cider vinegar
- ½ teaspoon ground turmeric
- ¼ teaspoon black pepper
- ¾ teaspoon salt, or to taste
Equipment Needed
- Large baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Measuring cups and spoons
- High-speed blender or immersion blender
Instructions
- Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the vegetables: Arrange the chopped carrots, quartered onion, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with turmeric, black pepper, and salt. Toss everything together until evenly coated.
- Roast: Roast for 25–35 minutes, flipping halfway through, until the carrots are fork-tender and lightly caramelized. Keep an eye on the garlic and remove it early if it begins to brown too much.
- Blend: Transfer the roasted vegetables to a high-speed blender. Add the fresh ginger, warm broth, and coconut cream. Blend until completely smooth and creamy, following your blender’s instructions for hot liquids.
- Finish: Add 1 teaspoon of apple cider vinegar and blend briefly to combine. Taste and add another teaspoon if desired. Adjust the salt and add more broth as needed to reach your preferred consistency.
- Serve: Pour into bowls and serve warm. Garnish with a drizzle of coconut cream, fresh herbs, or cracked black pepper if desired.
Roasted ginger carrot soup pairs wonderfully with my Homemade Sourdough Croutons!
Storage Instructions
- Refrigerator: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: This soup freezes beautifully! Once cooled, transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if needed to thin the consistency. If the coconut cream separates slightly, simply stir or blend until smooth again.
More healing soup recipes
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- Roasted Tomato and White Bean Stew (one pot meal)
- The Best Paleo Loaded Baked Potato Soup (Creamy & Dairy-Free)
Creamy Roasted Carrot Ginger Soup
This Creamy Roasted Carrot Ginger Soup is easy, nourishing, and dairy-free! Roasted vegetables are blended with fresh ginger and coconut cream until silky smooth.
Equipment
- Large baking sheet
- Parchment paper
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- High speed blender or immersion blender
Ingredients
- 1½ lbs carrots (peeled and chopped into 1-inch pieces)
- 1 medium yellow onion (peeled and quartered )
- 3 garlic cloves (peeled)
- 1½ tablespoons fresh ginger (peeled and chopped)
- 2 tablespoons extra virgin olive oil
- 2 cups vegetable or chicken broth (warmed plus more as needed)
- 1/2 cup unsweetened coconut cream
- 1-2 teaspoons apple cider vinegar
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt (or to taste)
Instructions
-
Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
-
Prepare the vegetables: Arrange the chopped carrots, quartered onion, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with turmeric, black pepper, and salt. Toss everything together until evenly coated.
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Roast: Roast for 25–35 minutes, flipping halfway through, until the carrots are fork-tender and lightly caramelized. Keep an eye on the garlic and remove it early if it begins to brown too much.
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Blend: Transfer the roasted vegetables to a high-speed blender. Add the fresh ginger, warm broth, and coconut cream. Blend until completely smooth and creamy, following your blender's instructions for hot liquids.
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Finish: Add 1 teaspoon of apple cider vinegar and blend briefly to combine. Taste and add another teaspoon if desired. Adjust the salt and add more broth as needed to reach your preferred consistency.
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Serve: Pour into bowls and serve warm. Garnish with a drizzle of coconut cream, fresh herbs, or cracked black pepper if desired.
Storage Instructions
-
Refrigerator: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
-
Freezer: This soup freezes beautifully! Once cooled, transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months.
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Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if needed to thin the consistency. If the coconut cream separates slightly, simply stir or blend until smooth again.
Notes
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For a thicker soup: Start with 2 cups of broth and gradually add more until you reach your desired consistency.
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For a milder ginger flavor: Start with 1 tablespoon of ginger and increase to taste.
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For extra ginger flavor: Roast the ginger alongside the vegetables instead of adding it fresh to the blender for a softer, more mellow ginger flavor.
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Coconut milk substitution: Full-fat canned coconut milk can be used in place of coconut cream for a slightly lighter soup.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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