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Roasted Carrot Ginger Soup Recipe (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!

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Soup season is in full swing around our homestead, and every week I am cooking up a few new soups for our weekly lunches. This roasted carrot and ginger soup recipe was sent by Brett’s family – and I added a few extras to make this soup, well, #extra!

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?

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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!

Make Carrot Soup Vegan for a Healthy Version

This vegan carrot soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

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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.
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Other Healthy Family Friendly Soup Recipes You’ll Love!

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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

The Herbeevore
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 2 votes
Cook Time 55 mins
Total Time 55 mins
Course Soup
Cuisine American, Canadian
Servings 6 servings
Calories 167 kcal

Ingredients
  

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.

Nutrition

Calories: 167kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 1120mgPotassium: 776mgFiber: 7gSugar: 13gVitamin A: 38313IUVitamin C: 16mgCalcium: 166mgIron: 1mg
Keyword Carrot Soup with Ginger, Ginger and Carrot Soup Recipe, Healthy Detox Carrot Ginger Soup, Roasted Carrot Ginger Soup, roasted carrot soup, Vegan Carrot Ginger Soup, vegan carrot soup, Vegan Detox Soup Recipes
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in 21 Day Fix, American, Appetizers, Canadian, Dairy Free, Fall Recipes, Family Recipes, Gluten Free, Lunches, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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