Finished roasted carrot ginger soup by Healthy Foodie Girl

AMAZING & HEALTHY ROASTED CARROT GINGER SOUP

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When coming up with the recipe for this carrot ginger soup I thought why not roast the carrots? Actually, why not roast all of the ingredients that need to be cooked on one sheet pan? I love oven-roasted carrots and when you roast carrots it brings out all of their sweet and savory flavors. Roasting carrots in the oven is my favorite way to make them. With this in mind, I decided to roast the carrots along with everything that needs to be cooked on one sheet pan. This made it super simple. Genius! At least I thought I was on to something. After making the carrot ginger soup this way I decided this was my favorite way to add some complexity to the flavor of the carrot ginger soup. So, that’s how I developed this roasted carrot ginger soup recipe. 

Finished roasted carrot ginger soup

While developing the recipe for this soup I had memories of many years ago trying to make a carrot ginger soup. I remember thinking if some fresh ginger is good, more must be better! Let’s just say that soup was a disaster. I don’t even think I sauteed the ginger and instead added it straight into the pot. Whether you are using fresh ginger or the frozen cubes of ginger, both will work great. Just keep in mind that ginger is very strong. This means less can be more with ginger. So, make sure to taste it before you decide to add more.

How To Make This Roasted Carrot Ginger Soup

Ingredients for the roasted carrot ginger soup

Start by washing and peeling all of the carrots.

Then, evenly cut the carrots so that they take the same amount of time to cook. After that, put the chopped carrots in a large bowl. Then, chop up an onion into tiny pieces. Add the chopped onion, garlic, and salt to the large bowl with the carrots.

Carrots in a bowl

Next, wash the ginger and take a piece off of it. You can use a potato peeler or a spoon to remove the skin from the part of the ginger that you will be grating. Once you’ve peeled the ginger, start grating it. Also, you can freeze the leftover extra fresh ginger for another time! Additionally, if you don’t have fresh ginger you can use two of the frozen cubes of ginger.

Add the ginger, cracked pepper, pumpkin pie spice, and olive oil or avocado oil to the large bowl. Then, thoroughly mix all of the ingredients together.

Transfer all of the ingredients to a sheet pan with parchment paper. Then, bake them in the oven at 400 degrees F for 35-40 minutes. Roasting the ingredients brings out the flavor and makes this soup even more delicious! Once the carrots are roasted, you could enjoy them on their own because they’re that good! But, we really don’t want you to miss out on this delicious soup!

All ingredients on a sheet pan for this roasted carrot ginger soup

To make the soup, transfer the roasted carrots to a saucepan on the stove. Then, add about 1-2 cups of vegetable broth. After that, use an immersion blender to combine all of the ingredients. Make sure to add in the rest of the vegetable broth little by little as you blend the ingredients. Use the immersion blender until everything is smooth. Then, heat the soup in the saucepan.

If you don’t have an immersion blender you can make this soup in the blender! Just combine all of the ingredients in the blender with the vegetable broth and then transfer it to a saucepan on the stove to heat the soup. Enjoy this soup as it is or feel free to add whatever toppings you would like!

A Few Notes & Tips

Why Roast the Carrots for This Carrot Ginger Soup?

Roasting the carrots brings this soup to another level! Roasting them in the oven gives the carrots time to develop, time to sweeten, and it gives them a savory and sweet flavor. It creates such a beautiful flavor and, in my opinion, it makes the carrots perfect. Who doesn’t want a perfect carrot? 

Roasted carrots

Let me just say that these carrots are so good you could just enjoy them as roasted carrots. I found myself eating them while getting the ingredients together to finish the soup. So you have options!

What Toppings Should You Add to Your Roasted Carrot Ginger Soup?

You can enjoy this soup exactly as it is or you could add toppings. I have enjoyed this soup as is along with a dollop of 0 fat greek yogurt and pumpkin seeds. Green apples and bacon work great as well. Also, fresh herbs are wonderful to add if you have any on hand. What sounds good to you? Regardless if you add something that inspires you or not this is a delicious and satisfying roasted carrot ginger soup. 

Finished roasted carrot ginger soup

No Pumpkin Pie Spice, No Problem!

If you don’t have pumpkin pie spice you can use ¼ TSP cinnamon, a pinch of nutmeg, a pinch of cloves, and 1/8 TSP cardamom.

Other Recipes You Will Enjoy!

AMAZING & HEALTHY ROASTED CARROT GINGER SOUP

Recipe by Shawna
5.0 from 1 vote
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

168

kcal

This roasted carrot ginger soup is delicious! Roasting the carrots adds so much complexity, sweetness, and flavor to the soup.

Cook Mode

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Ingredients

  • 1 carton of vegetable broth (32 oz)

  • 2 LBS of carrots

  • 1 medium-sized white or sweet onion (about 3/4 CUP)

  • 1 TBSP garlic

  • 1/2 TSP salt

  • 1 TSP fresh peeled and grated ginger or 2 frozen cubes

  • cracked pepper

  • 1/2 TSP pumpkin pie spice

  • 2 TSP olive oil or avocado oil

Directions

  • Wash and peel all of the carrots. Then, evenly cut the carrots so that they take the same amount of time to cook. Put the chopped carrots in a large bowl. Chop up the onion into tiny pieces. Add the chopped onion, garlic, and salt to the large bowl with the carrots.
  • Wash the ginger and take a piece off of it. You can use a potato peeler or a spoon to remove the skin from the part of the ginger that you will be grating. Once you’ve peeled the ginger, start grating it. Also, you can freeze the leftover fresh ginger for another time! Additionally, if you don’t have fresh ginger you can use two of the frozen cubes of ginger.
  • Add the ginger, cracked pepper, pumpkin pie spice, and olive oil or avocado oil to the large bowl. Then, thoroughly mix all of the ingredients together.
  • Transfer all of the ingredients to a sheet pan with parchment paper. Bake them in the oven at 400 degrees F for 35-40 minutes. Roasting the ingredients brings out the flavor and makes this soup even more delicious! Once the carrots are roasted, you could enjoy them on their own or turn them into this delicious soup.
  • To make the soup, transfer the roasted carrots to a saucepan on the stove. Then, add about 1-2 cups of vegetable broth. After that, use an immersion blender to combine all of the ingredients. Make sure to add in the rest of the vegetable broth little by little as you blend the ingredients. Use the immersion blender until everything is smooth. Then, heat the soup in the saucepan. If you don’t have an immersion blender you can make this soup in the blender! Just combine all of the ingredients in the blender with the vegetable broth and then transfer it to a saucepan on the stove to heat the soup.
  • Enjoy this soup as it is or feel free to add whatever toppings you would like! I enjoy 0 fat greek yogurt and pumpkin seeds on mine.

Recipe Video

YouTube video

Notes

  • The WW points below are per serving and this recipe makes 4 servings.
  • WW Points™: 1 point
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories168
  • % Daily Value *
  • Total Fat 3.8g 5%
    • Saturated Fat 0.7g 0%
  • Cholesterol 0mg 0%
  • Sodium 121mg 6%
  • Total Carbohydrate 27g 9%
    • Dietary Fiber 6.3g 24%
    • Sugars 13.1g
  • Protein 7.2g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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