Roasted Carrot and Ginger Soup

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 251kcal
Author: Lord Byron's Kitchen
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.
Print Recipe


  • 5 pounds carrots, peeled and roughly chopped into 1 inch thick pieces
  • 2 large onions, peeled and roughly chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups vegetable stock
  • 1/4 cup ginger, finely grated
  • 1 clove garlic, finely grated
  • 1/4 teaspoon dried basil
  • Plain yogurt for garnish, optional
  • Fresh parsley for garnish, optional


  • Preheat oven to 425 degrees.
  • 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.
  • Transfer the carrots and onions to a heavy-bottomed soup pot.
  • Add the grated garlic and ginger, along with the vegetable stock and dried basil.
  • Cover the pot with a lid and allow to simmer for 30 minutes, stirring occasionally.
  • 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.
  • Serve immediately with a drizzle of plain yogurt and a garnish of fresh parsley.


Calories: 251kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 1397mg | Potassium: 1299mg | Fiber: 11g | Sugar: 22g | Vitamin A: 63650IU | Vitamin C: 26.3mg | Calcium: 136mg | Iron: 1.3mg