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 (vegetarian, whole30) ready in about 50 minutes pairs pounds carrots, tablespoon 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 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
- 1.5 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Carrot and Ginger Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 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 pounds carrots from drying out.
Can I substitute ingredients in 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 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 Roasted Carrot and Ginger Soup vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
