This roasted carrot ginger soup has a rich complex flavor, a creamy texture, and is loaded with vegetables for a sweet and satisfying lunch or dinner. Serve with fresh baked herbed croutons, a slice of thick sourdough, or a loaf of garlic bread for the ultimate lunch or dinner. A fantastic autumn soup for everyone!
This Roasted Carrot Ginger Soup Recipe Is:
- Creamy
- Thick
- Rich
- Loaded with Flavor
- Bright
- Healthy & Low Calorie
- Earthy
- Vegan, Gluten Free, and Dairy Free!
I love a good pureed soup, and this ginger carrot recipe does not disappoint. Roasting the vegetables makes all the difference in this recipe. As the vegetables cook on the sheet pan, the carrots begin to caramelize in the oven and have a wonderful light brown crust. Blended with some fresh herbs and spices, this soup is unbelievably healthy but tastes like a dream!
What’s In This Roasted Carrot Ginger Soup?
- Carrots
- Onion
- Olive Oil: I like to use this delicious olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Ginger Root
- Ground Coriander
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Milk of Choice: I used this great shelf-stable almond milk which lasts for months and months in your pantry. I keep a few containers of this almond milk on hand when I need it, or if I want a creamy plant-based milk without making a trip to the store.
Meal Prep Carrot Ginger Soup Recipe
You can easily meal prep this vegan ginger and carrot soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make This Roasted Ginger Carrot Soup Recipe?
- Preheat the oven to 425 degrees Fahrenheit. On a large sheet pan, add the sliced carrots, onion, olive oil, salt and pepper. Toss well to combine and coat vegetables. Roast the Vegetables in the oven for 40 minutes, flipping halfway.
- Add the vegetables to a blender, with the garlic, ginger root, coriander, Herbes de Provance, and 4 cups Vegetable stock. Blend in high for 2 minutes until soup is smooth and creamy.
- Add the soup to a soup pot and add the remaining 1 cup of Vegetable stock and the milk to the soup pot. Simmer until soup is just boiling, then remove from heat. Serve with a big slice of crusty sourdough bread.
Other Healthy Family Friendly Soup Recipes You’ll Love!
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
Get the Same Ingredients I Use For My Vegan Roasted Carrot Ginger Soup Recipe:
As always, if you make this vegan roasted carrot ginger soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Roasted Carrot & Ginger Soup (Vegan, GF)
Ingredients
- 3 lbs carrots sliced
- 1 small yellow onion
- 2 tablespoons olive oil
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon pepper
- 6 cloves garlic
- 1 tablespoon fresh ginger root peeled and sliced
- 1 teaspoon ground coriander
- 1 teaspoon Herbes de Provence
- 5 cups Vegetable stock
- 1 1/2 cup milk of choice - I used an unsweetened almond milk in mine
Instructions
- Preheat the oven to 425 degrees Fahrenheit. On a large sheet pan, add the sliced carrots, onion, olive oil, salt and pepper. Toss well to combine and coat vegetables. Roast the Vegetables in the oven for 40 minutes, flipping halfway.
- Add the vegetables to a blender, with the garlic, ginger root, coriander, Herbes de Provance, and 4 cups Vegetable stock. Blend in high for 2 minutes until soup is smooth and creamy.
- Add the soup to a soup pot and add the remaining 1 cup of Vegetable stock and the milk to the soup pot. Simmer until soup is just boiling, then remove from heat. Serve with a big slice of crusty sourdough bread.
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