Best 11 Carrot Ginger Soup With Roasted Vegetables Recipes

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Immerse yourself in the culinary delight of carrot ginger soup, a symphony of flavors that will tantalize your taste buds and warm your senses. This comforting soup is a harmonious blend of sweet carrots, ginger's spicy warmth, and a chorus of roasted vegetables, each contributing their unique flavors. Whether you're seeking a light and refreshing lunch or a cozy dinner to ward off the chill, this recipe will guide you step-by-step to create a culinary masterpiece that will leave you and your loved ones utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROASTED CARROT SOUP WITH GINGER



Creamy Roasted Carrot Soup with Ginger image

Creamy roasted carrot soup with warm Mediterranean spices, garlic, and fresh ginger. The flavor combination in this hearty soup will surprise you in the best way! Gluten free.

Provided by Suzy Karadsheh

Categories     Soup

Number Of Ingredients 10

3 lb carrots (peeled)
Private Reserve Greek extra virgin olive oil
Salt and pepper
4 garlic cloves (chopped)
1 tsp grated fresh ginger
5 1/2 cups low-sodium vegetable broth (divided)
1 tsp ground coriander
1 tsp allspice
1 1/2 cup unsweetened half and half (or heavy cream, if you like )
Fresh mint for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the carrots on a large lightly oiled sheet pan. Season the carrots lightly with salt and pepper and drizzle generously with olive oil. Roast in the 425 degrees F heated-oven for 45 minutes, turn over mid-way through. When the carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
  • Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
  • Transfer the carrot puree to a heavy cooking pot. Add the remaining broth, coriander and allspice. Place the pot on medium heat and watch carefully as the soup will bubble. Stir occasionally.
  • Turn the heat to medium-low and stir in the heavy cream (or half and half). Once heated through, remove from the stove.
  • Transfer to serving bowls and garnish with fresh mint leaves. Serve with your favorite rustic bread. Enjoy!

Nutrition Facts : Calories 148.7 kcal, Sodium 183.4 mg, SaturatedFat 1.2 g, Carbohydrate 28.5 g, Fiber 7.5 g, Protein 5.1 g, Cholesterol 6.1 mg, ServingSize 1 serving

CARROT-GINGER SOUP WITH TOFU



Carrot-Ginger Soup with Tofu image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/2 cup vegetable oil
1 1-pound bag frozen chopped carrots, thawed
1 small onion, roughly chopped
1 2-to-3-inch piece ginger, peeled and grated
Kosher salt and freshly ground pepper
1 star anise pod or 1/2 teaspoon five-spice powder
2 cups carrot juice
1 pound extra-firm tofu
1/2 cup cornstarch
2 teaspoons curry powder
Torn fresh cilantro, for garnish (optional)

Steps:

  • Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
  • Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
  • Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro, if desired.

CARROT GINGER SOUP



Carrot Ginger Soup image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
  • Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g

GINGER CARROT SOUP



Ginger Carrot Soup image

Provided by Molly O'Neill

Categories     dinner, easy, weekday, soups and stews, appetizer, main course

Time 35m

Yield Six servings

Number Of Ingredients 10

2 cloves garlic, minced
2 large yellow onions, minced
2 teaspoons olive oil
5 cups shredded carrots
2 cups grated potatoes
2 inches fresh ginger root, shredded
1 teaspoon ground cumin
7 cups vegetable or chicken broth
Salt and freshly ground pepper to taste
1/2 cup yogurt, for garnish

Steps:

  • In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
  • Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 12 grams

ROASTED CARROT GINGER SOUP



Roasted Carrot Ginger Soup image

This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.

Provided by rockinred

Categories     Vegetable

Time 3h40m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 lbs carrots, peeled & halved lengthwise
1 lb parsnip, peeled & quartered lengthwise
1 large onion, sliced
3 inches piece fresh ginger, peeled & chopped
6 tablespoons unsalted butter
3 tablespoons dark brown sugar (packed)
8 cups rich chicken broth (more, if necessary)
salt, to taste
1 pinch cayenne pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
  • Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
  • Transfer the vegetables and broth to a large pot.
  • Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
  • Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
  • Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
  • Adjust the seasonings and heat through.
  • Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).

Nutrition Facts : Calories 220.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 18.3, Sodium 1505.9, Carbohydrate 22, Fiber 4.4, Sugar 11.4, Protein 11

CARROT-GINGER SOUP



Carrot-Ginger Soup image

Equally delicious hot or cold, this aromatic soup gets its vivid orange color from carrots and sweet potato.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 8

1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt

Steps:

  • In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

CARROT GINGER SOUP



Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

Steps:

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS



Easy Roasted Carrot Ginger Soup With Greek Yogurt and Croutons image

I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt.

Provided by CptShane

Categories     Vegetable

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 13

3/4 lb carrot, diced
1 red pepper, diced
4 garlic cloves, halved
2 shallots, sliced thick
4 tablespoons olive oil
coarse salt, to taste
fresh cracked pepper, to taste
2 tablespoons fresh ginger, grated
1 1/2 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp)
1 dash soy sauce
1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce)
1/4 cup Greek yogurt (or tofu sour cream, for vegans)
1 cup crouton (can be store-bought, or make your own)

Steps:

  • Preheat the oven to 400 degrees.
  • Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
  • Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
  • Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
  • Put all the roasted veggies into the food processor and puree until smooth.
  • At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
  • Serve with a dollop of greek yogurt on top and lots of crunchy croutons!

Nutrition Facts : Calories 413.4, Fat 28.7, SaturatedFat 4.1, Sodium 237.7, Carbohydrate 37.4, Fiber 7, Sugar 10.4, Protein 5

CREAMY ROASTED CARROT GINGER SOUP



Creamy Roasted Carrot Ginger Soup image

Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 55m

Number Of Ingredients 8

6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
2 tablespoons olive oil (divided)
1 medium yellow onion (diced (about 2 cups)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 thumb-sized piece of fresh ginger (peeled and minced (about 2 tablespoons)
4 cups low-sodium vegetable broth
1/2 cup heavy whipping cream (or, for a vegan version, use full-fat canned coconut milk)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
  • While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
  • When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
  • Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg

CREAMY CARROT, TOMATO, AND GINGER SOUP



Creamy Carrot, Tomato, and Ginger Soup image

Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.

Provided by Lauryn Tyrell

Time 1h30m

Number Of Ingredients 9

12 ounces carrots, peeled and cut into 1-inch pieces (2 cups)
1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup)
1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use)
1 tablespoon minced fresh ginger
6 tablespoons extra-virgin olive oil, divided, plus more for serving
Kosher salt and freshly ground pepper
1/2 white onion, finely chopped (3/4 cup)
1 tablespoon unsalted butter
Crusty bread, for serving

Steps:

  • Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
  • In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
  • Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.

CARROT AND GINGER SOUP



Carrot and Ginger Soup image

A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.

Provided by RICHARDMADGIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  • Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  • Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  • Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g

Tips:

  • Choose the right carrots: Look for fresh, firm, and brightly colored carrots. Avoid carrots that are limp or have blemishes.
  • Roast the vegetables: Roasting the vegetables brings out their natural sweetness and flavor. You can roast the vegetables in a single layer on a baking sheet at 425°F for 20-25 minutes, or until they are tender and slightly browned.
  • Use fresh ginger: Fresh ginger has a more pungent flavor than ground ginger. Peel and grate the ginger before adding it to the soup.
  • Simmer the soup: Simmering the soup allows the flavors to meld and develop. Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes.
  • Season to taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or ginger.

Conclusion:

Carrot ginger soup with roasted vegetables is a delicious and healthy way to warm up on a cold day. The soup is packed with nutrients, including vitamins A, C, and K, as well as potassium and fiber. It is also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a flavorful and nutritious soup, carrot ginger soup with roasted vegetables is a great option.

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