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

Time 55m

Number Of Ingredients 8

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Ingredients

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

*** Explore more Creamy Roasted Carrot Ginger Soup Recipes »

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Kaily Barreto

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Easy to make and delicious! A great way to use up leftover carrots.

Maliksajid Aliawan

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This soup was a bit too spicy for my taste, but I think that's because I used a little too much ginger. Other than that, it was a great soup! The carrots were roasted perfectly and the soup was very creamy. I will definitely be making it again, but w

Maria Zborowska

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I tried this soup last night and it was delicious! The flavors were well-balanced and the soup was very creamy. I especially liked the addition of ginger, which gave it a unique and refreshing taste. I will definitely be making this soup again.

Qadeer khan king

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This soup is amazing! I've made it several times now, and it's always a hit. The roasted carrots give it a sweet and smoky flavor, and the ginger adds a nice spicy kick. I also love that it's so easy to make. I usually roast the carrots and make the

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