Roasted Carrot and Ginger Soup
A warming, naturally sweet soup made with roasted carrots and fresh ginger, simmered to silky smooth perfection without dairy or cream. This Asian-inspired Whole30 recipe (vegetarian), ready in about 50 minutes, pairs carrots, ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 1.5 pounds carrots
- 1 tablespoon ginger
- 2 garlic cloves
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1.5 pounds peeled, chopped carrots with 1 tablespoon olive oil, 2 minced garlic cloves, and 1/4 teaspoon salt on a baking sheet; roast for 20 minutes until tender and golden.
- Step 2: Transfer roasted carrots to a pot with 3 cups vegetable broth, 1 tablespoon grated ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer over medium heat and cook for 10 minutes.
- Step 3: Use an immersion blender to puree until completely smooth, or transfer to a regular blender in batches. Return to pot and simmer gently for 5 minutes before serving.
