Honey-Roasted Carrot and Ginger Soup
A velvety smooth carrot soup with a touch of honey and warming ginger, roasted to deepen the natural sweetness. This french-inspired soups (vegetarian) ready in about 55 minutes pairs extra virgin olive oil, honey, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and cut into 1-inch pieces carrots
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 1 medium, chopped yellow onion
- 4 cups vegetable broth
- 2, minced garlic cloves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 1/4 cup, for garnish plain Greek yogurt
- 1 tbsp, chopped fresh chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 lb peeled and cut carrots with 2 tbsp extra virgin olive oil and 1 tbsp honey on a baking sheet. Roast for 25-30 minutes, stirring halfway, until carrots are tender and caramelized at edges.
- Step 2: Meanwhile, heat a large pot over medium heat and add 1 tbsp olive oil. Sauté 1 medium chopped yellow onion and 2 minced garlic cloves for 5 minutes until softened and translucent.
- Step 3: Add 1 tbsp grated fresh ginger to the pot and cook for 1 minute until fragrant.
- Step 4: Transfer the roasted carrots to the pot along with 4 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp fresh lemon juice and adjust seasoning to taste.
- Step 6: Ladle soup into bowls and garnish each with 1 tbsp plain Greek yogurt and 1 tbsp chopped fresh chives before serving.
Frequently asked questions
How long does Honey-Roasted Carrot and Ginger Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Roasted Carrot and Ginger Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Honey-Roasted Carrot and Ginger Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Roasted Carrot and Ginger Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Roasted Carrot and Ginger Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
