Roasted Carrot Soup with Ginger

Roasting the carrots brings out their flavors and helps them compliment the flavors in the ginger and coriander
Roasted Carrot Soup with Ginger

Carrot soup with ginger is packed full of healthy ingredients that make it a great choice to eat all year long. In this roasted carrot soup recipe, the earthy flavor in the carrots compliments the pugnaciousness of the ginger and the brightness of the coriander.

Carrot Soup Ladle
The earthy flavor in the carrots is a perfect compliment for the ginger’s pugnaciousness and coriander’s brightness

Making a Better Carrot Soup

A few things help make this carrot soup recipe standout. Roasting the carrots helps to concentrate their flavors and makes the soup taste like it has been cooking for days.

It also helps to use fresh ginger that has been added after the heat has been reduced. In our testing, we found the ginger’s flavor disappeared when it was added to early in the cooking process.

The easiest way to puree this soup is to use a stick blender; we like this Immersion Blender. If you don’t have a stick blender, a regular blender works just fine.

Blending Carrot Soup
Stick blenders are effective and a great way to take out your frustrations

The reason this recipe uses white pepper, instead of black, is because it is slightly less peppery and helps the soup keep its bright orange color. Feel free to substitute black pepper if white pepper is not available.

This soup can be made with chicken or vegetable stock depending on your preference.

 Carrot Soup in Pictures

This soup’s warm earthy flavors make it ideal for cold winter days.  It also makes a scrumptious first course for a meal featuring dishes like Roasted Greek Chicken or Sous Vide Rack of Lamb.

Carrot Soup Recipe

Roasted Carrot Soup with Ginger

5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings


  • 3 lb carrots, cut into large chunks
  • 1/2 medium white onion, diced
  • 2 tbsp ginger, minced
  • 1 tbsp lemongrass, minced
  • 1 clove garlic, minced
  • 6 cups vegetable stock
  • 1 cup cream
  • 2 tbsp butter
  • 1 tsp coriander
  • 1-1/2 tsp salt
  • 1 tsp white pepper


  • Peel the carrots and cut them into large chunks. Roast the carrots for 30 minutes in a 400℉ oven.
  • While the carrots are roasting, prep the onions, garlic, ginger, and lemongrass. When the carrots have finished roasting, sauté the onion, garlic, and lemongrass in a large pot with some butter.
  • Add the carrots, stock, coriander, salt, and pepper and bring everything to a boil. Reduce the heat and add the ginger.
  • Cook the soup on a low simmer for 30 minutes.
  • Pour in the cream and use a blender to puree the soup until it has a smooth texture.
  • Sometimes when we’re serving this soup, we’ll top it with a little yogurt and chopped cilantro.

Recommended Equipment

Making this RecipeTag us on Instagram at and hashtag it #umami_site
Calories: 213kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1005mg | Potassium: 583mg | Fiber: 4g | Sugar: 9g | Vitamin A: 29320IU | Vitamin C: 11.3mg | Calcium: 77mg | Iron: 0.6mg

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