Description
A flavorful and creamy Carrot Ginger Soup made with just five main ingredients, featuring roasted carrots and fresh ginger for a comforting and healthy meal that’s quick and easy to prepare.
Ingredients
Scale
Vegetables
- 2 lbs carrots, chopped into 1-inch pieces
- 1/2 large sweet onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon ginger, peeled and grated
Herbs and Seasonings
- 4 sprigs thyme, leaves removed from stem
- Salt, to taste (about 1/2 teaspoon for roasting and additional as needed)
- Pepper, to taste (about 1/2 teaspoon for roasting and additional as needed)
Liquids and Oils
- 4 cups chicken or vegetable stock, plus more to thin if needed
- 4 tablespoons olive oil (divided: 2 tablespoons for roasting, 2 tablespoons for sautéing)
Instructions
- Roast Carrots: Preheat the oven to 400°F. Toss the chopped carrots with 2 tablespoons of olive oil, then sprinkle generously with salt and pepper, about 1/2 teaspoon each. Spread the carrots on a baking sheet and roast for 25-30 minutes, until they are fork-tender and slightly caramelized.
- Sauté Aromatics: While the carrots are roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant, being careful not to burn them.
- Simmer Soup: Pour in the chicken or vegetable stock, add the thyme leaves, and the roasted carrots to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes, allowing all the flavors to meld and the vegetables to become fully tender.
- Puree Soup: Remove the thyme sprigs if needed. Using a blender (careful with the hot liquid) or an immersion blender, puree the soup until smooth and creamy. If the soup is too thick, add a little more stock or water to reach your desired consistency.
- Season and Serve: Taste the soup and season with additional salt and pepper as needed. Serve warm and enjoy this comforting, healthy, and flavorful carrot ginger soup!
Notes
- This carrot ginger soup is smooth, creamy, and packed with flavor from fresh ginger and roasted carrots.
- It’s a perfect make-ahead recipe that can be refrigerated for up to 3 days or frozen for longer storage.
- For a vegan version, use vegetable stock instead of chicken stock.
- Adjust the thickness by adding more broth or water when blending if desired.
- Be careful when blending hot liquids to avoid splattering; blend in batches if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 12 g
- Sodium: 654 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
