Roasted Carrot Soup with Ginger

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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.

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 the Cuisinart Smart Stick. If you don’t have a stick blender, a regular blender works just fine.

This soup makes a delicious first course for a meal featuring Roasted Greek Chicken or Sous Vide Rack of Lamb.

Carrot Soup Recipe
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Roasted Carrot Soup with Ginger

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 213 kcal
5 from 3 votes

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.

 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 the Cuisinart Smart Stick. If you don’t have a stick blender, a regular blender works just fine. This soup makes a delicious first course for a meal featuring Roasted Greek Chicken or Sous Vide Rack of Lamb.

Ingredients

  • 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

Instructions

  1. Peel the carrots and cut them into large chunks. Roast the carrots for 30 minutes in a 400℉ oven.
  2. 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.
  3. Add the carrots, stock, coriander, salt, and pepper and bring everything to a boil. Reduce the heat and add the ginger.
  4. Cook the soup on a low simmer for 30 minutes.
  5. Pour in the cream and use a stick blender to puree the soup until it has a smooth texture.
  6. Sometimes when we’re serving this soup, we’ll top it with a little yogurt and chopped cilantro.

Recipe Notes

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.

 

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Nutrition Facts
Roasted Carrot Soup with Ginger
Amount Per Serving
Calories 213 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 1005mg 42%
Potassium 583mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 9g
Protein 2g 4%
Vitamin A 586.4%
Vitamin C 13.7%
Calcium 7.7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

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