Roasted Carrot Ginger Soup (Vegan, Gluten Free)

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?

• 3 lbs carrots, sliced
• 1 small yellow onion
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cloves garlic
• 1 tablespoon fresh ginger root, peeled and sliced
• 1 teaspoon ground coriander
• 1 teaspoon Herbes de Provance
• 5 cups Vegetable stock
• 1 1/2 cup milk of choice – I used an unsweetened almond milk in mine

Serve this Roasted Veggie Ginger Soup With:

How Do I Make This Roasted Ginger Carrot Soup Recipe?

1. 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.
2. 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.
3. 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!

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 on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Roasted Carrot & Ginger Soup (Vegan, GF)

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. 

5 from 3 votes

Print Recipe Pin Recipe

Cook Time 55 mins

Total Time 55 mins

Course Soup

Cuisine American, Canadian

Servings 6 servings

Ingredients

  

1x2x3x

• 3 lbs carrots sliced
• 1 small yellow onion
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cloves garlic
• 1 tablespoon fresh ginger root peeled and sliced
• 1 teaspoon ground coriander
• 1 teaspoon Herbes de Provance
• 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.

Keyword Carrot Soup with Ginger, Ginger and Carrot Soup Recipe, Healthy Detox Carrot Ginger Soup, Roasted Carrot Ginger Soup, Vegan Carrot Ginger Soup, Vegan Detox Soup Recipes

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!