Easy Roasted Carrot Ginger Soup
This Roasted Carrot Ginger Soup is healthy, creamy, and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes!
Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor.
This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about!
After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Coconut oil
- Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store.
- Fresh ginger
- White onion
- Vegetable broth – Here’s how to make your own vegetable broth.
- Coconut milk
- Sea salt
- Turmeric – This will amp up the anti-inflammatory benefits of your soup!
- Additional ginger
- Pinch of cayenne or a Scotch bonnet/habanero pepper
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later!
Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup.
Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded.
Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic.
Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
- Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space.
- The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Enjoy friends! If you make this roasted carrot soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Roasted Carrot Ginger Soup
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- Roughly 1 pound, 465g carrots, washed, dried and cut into 1/2 inch coins
- 1 tablespoon coconut oil, 13.05g
- 1/2 tablespoon garam masala
- 5 cloves garlic, skins smashed but left on
- 1/2 inch knob fresh ginger, peeled and minced or 1/2 teaspoon ground ginger, 7g
- 1/2 large white onion, 100g to 150g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth, boiling hot*
- 1 13.5 oz can, 400g coconut milk
- juice of one medium sized lime
- 3/4 teaspoon sea salt
- 1 teaspoon turmeric for health benefits
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
- Preheat oven to 425 degrees F/218 degrees C.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
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