Description
This Roasted Carrot and Ginger Soup is a comforting and flavorful fall recipe featuring sweet roasted carrots and garlic blended with aromatic ginger and warming spices. Roasting the vegetables intensifies their natural sweetness, creating a rich and creamy soup perfect for chilly days.
Ingredients
Scale
Vegetables
- 2 pounds carrots, peeled and cut into smaller pieces
- 1 medium onion (about 1 cup), chopped
- 1 head garlic, for roasting
Liquids and Oils
- 1/4 cup olive oil, divided
- 6 cups vegetable stock
Spices and Herbs
- 2 tbsp fresh ginger, grated
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Carrots: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and cut carrots with 2 tablespoons of olive oil, salt, and pepper until well coated.
- Roast Carrots and Garlic: Spread the carrots evenly on a baking sheet lined with parchment paper. Slice the tips off the garlic head, place the whole head in aluminum foil, seal it, and place it on the baking tray alongside the carrots. Roast for about 30 minutes until tender and caramelized.
- Sauté Aromatics: When the carrots and garlic have about 5 minutes left to roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, grated ginger, thyme, oregano, and ground cumin. Cook for approximately 5 minutes, stirring frequently, until the onion is softened and fragrant.
- Add Roasted Garlic and Carrots to Pot: Remove the roasted garlic from the foil and squeeze the softened cloves into the pot with the onions and spices. Add the roasted carrots as well.
- Add Stock and Simmer: Pour in the vegetable stock, cover the pot, and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer covered for 30 minutes to meld the flavors.
- Blend the Soup: Remove the pot from heat and carefully puree the soup using an immersion blender directly in the pot, or transfer it in batches to a regular blender until smooth and creamy.
- Reheat and Serve: If needed, reheat the soup gently. Adjust seasoning with salt and pepper to taste. Serve warm topped with optional sour cream, bread croutons, or toasted seeds for added texture.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Notes
- Roasting the carrots and garlic first enhances their natural sweetness and deepens the flavor of the soup.
- This soup is perfect for cozy fall days and pairs well with crusty bread or a fresh salad.
- You can substitute the sour cream garnish with a dollop of coconut cream for a dairy-free option.
- Adjust the amount of ginger and spices according to your taste preference.
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 170 kcal
- Sugar: 10.1 g
- Sodium: 400 mg
- Fat: 8.9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.7 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 4.5 g
- Protein: 2.8 g
- Cholesterol: 0 mg
