Roasted Kumara and Carrot Soup with Ginger
A velvety roasted kumara (sweet potato) and carrot soup enhanced with fresh ginger for warmth and depth, ideal for cozy meals. This vegetarian-inspired soups (vegetarian) ready in about 55 minutes pairs grated fresh ginger, olive oil, medium, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 2 medium, peeled and cubed (about 3 cups) kumara (sweet potato)
- 3 medium, peeled and chopped (about 2 cups) carrots
- 1 tbsp, grated fresh ginger
- 2 tbsp olive oil
- 1 medium, chopped yellow onion
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup coconut milk
- 2 tbsp, chopped for garnish fresh coriander
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 cups cubed peeled kumara and 2 cups chopped peeled carrots with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and lightly caramelized.
- Step 2: In a large pot over medium heat, sauté 1 chopped medium onion and 1 tbsp grated fresh ginger for 5 minutes until soft and fragrant.
- Step 3: Add the roasted kumara and carrots to the pot along with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
- Step 4: Using an immersion blender, puree the soup until smooth. Stir in 1/2 cup coconut milk and heat gently for 3 minutes before serving.
- Step 5: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh coriander.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Kumara and Carrot Soup with Ginger 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 Roasted Kumara and Carrot Soup with Ginger?
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 grated fresh ginger from drying out.
Can I substitute ingredients in Roasted Kumara and Carrot Soup with Ginger?
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 Kumara and Carrot Soup with Ginger 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 Kumara and Carrot Soup with Ginger 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.
