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Soup never tasted this good and was never this easy! Roasted Carrot and Ginger Soup is simple and rustic; while the roasting process intensifies the carrot flavour, the ginger adds a depth of flavour and complexity.

A few years ago, I made a soup with roasted carrots and some other ingredients, and I remember very well how the taste of the roasted carrots was highlighted in the soup.  When I thought about making this soup, I wanted to simplify the recipe so that the intense flavour of the roasted carrots once again took center stage.  The rest of the ingredients in this recipe serves one purpose and one purpose only – to accentuate the roasted carrot flavour.

Carrots are the perfect food.  Not only are they available all year round, and super cheap, but they’re also really good for you.  Carrots are said to improve vision; help to reduce lung, breast, and colon cancer; slow down the natural aging process; promote healthier skin; prevent inflection; lower the risk of heart disease; protect your teeth and gums; and, help to prevent stroke.  Now, with all of those good-for-your-body things, don’t you want to eat a big bowl of this soup every day?

The addition of the ginger in this recipe, helps to accentuate the taste of the carrot.  I love how it adds a little zing and a little heat.  Like the humble carrot, ginger also comes with lots of goodness for your body.  Did you know that fresh ginger helps with the body’s ability to absorb nutrients?  Eating ginger can also help with nausea, gas, bloating, and cramps.  

With those two ingredients alone, working together in a very delicious soup, I’m staring to think I should have called this recipe Roasted Carrot and Ginger Heal-All Soup!

When I started out to make this soup, I knew I wanted to keep it as clean as possible and use fresh and whole ingredients.  As you can see, with the exception of the dried basil, all of the ingredients are basically found in the produce section of your local grocery store.  If you prefer to use fresh basil, free free to do so, but increase the amount to 5-6 leaves, finely chopped.

Without the addition of cream, a hand-held immersion blender will puree this soup into a silky, smooth consistency.  My version of Roasted Carrot and Ginger Soup is rich and velvety and super delicious!  It’s the perfect soup for a cold or wet, rainy day.  It’s the perfect soup for freezing and re-heating as well.  And, also, it’s a great soup for eating cold or slightly chilled in the hot summer months.  Roasted Carrot and Ginger Soup lends itself to almost any season and any occasion.

If you’re in need of an immune system kick start, or if you’re just feeling the need to detox and enjoy a light and refreshing bowl of homemade delicious soup, then Roasted Carrot and Ginger Soup is here for you.  Not only is this soup free of dairy, but it’s also completely vegetarian and vegan too!

Roasted Carrot and Ginger Soup
Serves 6
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
285 calories
48 g
5 g
9 g
6 g
2 g
713 g
1418 g
24 g
0 g
7 g
Nutrition Facts
Serving Size
713g
Servings
6
Amount Per Serving
Calories 285
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 5mg
2%
Sodium 1418mg
59%
Total Carbohydrates 48g
16%
Dietary Fiber 12g
48%
Sugars 24g
Protein 6g
Vitamin A
1275%
Vitamin C
45%
Calcium
19%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 pounds carrots, peeled and roughly chopped into 1 inch thick pieces
  2. 2 large yellow onions, peeled and roughly chopped
  3. 3 tablespoons vegetable oil
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon black pepper
  6. 6 cups vegetable stock
  7. 1/4 cup ginger, finely grated
  8. 1 clove garlic, finely grated
  9. 1/4 teaspoon dried basil
  10. Plain yogurt for garnish (optional)
  11. Fresh parsley for garnish (optional)
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss the carrots and onions with the vegetable oil, salt, and pepper. Transfer to a large baking sheet and roast for 40 minutes, turning at the 25 minute mark.
  3. Transfer the carrots and onions to a heavy-bottomed soup pot.
  4. Add the grated garlic and ginger, along with the vegetable stock and dried basil.
  5. Cover the pot with a lid and allow to simmer for 30 minutes, stirring occasionally.
  6. Using a hand-held immersion blender, or a counter-top blender, puree the soup. Taste for seasoning and add more salt and pepper if needed.
  7. Serve immediately with a drizzle of plain yogurt and a garnish of fresh parsley.
beta
calories
285
fat
9g
protein
6g
carbs
48g
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Lord Byron's Kitchen http://www.lordbyronskitchen.com/

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