When the air turns crisp, nothing beats wrapping your hands around a warm bowl of soup. And if you ask me, roasted carrot ginger soup is one of those recipes that feels like a hug from the inside out. It’s silky, flavorful, and nourishing — the kind of dish you’ll want to make on repeat.

This recipe is simple enough for a weeknight dinner yet elegant enough to serve at a gathering. Roasting the carrots deepens their natural sweetness, while ginger adds a subtle kick that keeps every spoonful lively.

Why Roast the Carrots First?

I’ll be honest: I used to just simmer carrots straight in the pot. But once I tried roasting them first, I never went back. Roasting caramelizes the natural sugars in carrots, making them taste richer and slightly smoky. It’s the same principle behind why roasted vegetables in general always taste better — a little oven time transforms them completely.

So instead of flat, watery soup, you end up with a velvety bowl bursting with flavor.

Ingredients You’ll Need

Here’s what goes into this roasted carrot & ginger soup recipe:

• Carrots – peeled and chopped into chunks.
• Fresh ginger – grated or thinly sliced for that zingy warmth.
• Onion – builds the flavor base.
• Garlic – because soup without garlic just feels incomplete.
• Olive oil – for roasting the vegetables.
• Vegetable broth – keeps it vegan and paleo-friendly.
• Coconut milk – for creaminess without dairy.
• Spices – I like cumin and coriander for earthiness, plus a touch of turmeric for color.
• Salt & black pepper – to season everything.
• Optional – a squeeze of lime juice at the end for brightness.

Step-By-Step Recipe

1. Roast the carrots

Preheat your oven to 400°F (200°C). Toss carrot chunks with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, until they’re golden and caramelized on the edges.

2. Sauté aromatics

In a large pot, heat a little olive oil. Add chopped onion and sauté until soft. Stir in garlic and fresh ginger, cooking just until fragrant.

3. Add spices

Sprinkle in cumin, coriander, and turmeric. Toast them briefly — just a few seconds — to wake up the flavors.

4. Blend it all

Add roasted carrots and vegetable broth to the pot. Simmer for about 10 minutes. Remove from heat and blend until smooth.

5. Finish with coconut milk

Stir in coconut milk and adjust seasoning with more salt, pepper, or lime juice.

That’s it — a simple roasted carrot soup recipe that feels restaurant-worthy.

Tips for the Best Roasted Carrot Soup

• Cut carrots evenly so they roast at the same pace.
• Don’t skip the roasting — it’s where the flavor magic happens.
• Use fresh ginger instead of powdered for a brighter kick.
• Adjust thickness by adding more broth if you like a thinner soup.
• Make it spicy with a pinch of cayenne or chili flakes.

Variations You Can Try

• Coconut Curry Carrot & Pumpkin Soup – Swap half the carrots for pumpkin and stir in curry powder.
• Extra veggie power – Add roasted sweet potato or parsnip to the mix.
• Roasted Carrot & Ginger Soup with Spices – Play around with cinnamon, nutmeg, or smoked paprika.
• Protein boost – Top with roasted chickpeas for crunch.

Serving Ideas

This soup is satisfying on its own, but if you want to round out the meal:

• Pair it with crusty sourdough or flatbread.
• Add a side salad with roasted vegetables to keep things light.
• Drizzle a little extra coconut milk or yogurt on top for a pretty swirl.
• Sprinkle roasted pumpkin seeds or chopped herbs before serving.

Storage and Meal Prep

This carrot ginger soup keeps beautifully:

• Fridge – Store in an airtight container for up to 4 days.
• Freezer – Freeze in portions for up to 3 months. Reheat gently on the stove with a splash of broth.

It’s one of those dishes that tastes even better the next day, once the flavors have had time to mingle.

Why You’ll Love This Soup

• It’s naturally vegan and paleo.
• It’s creamy without dairy.
• It’s packed with roasted vegetable goodness.
• It’s easy to make but tastes gourmet.

And honestly, it’s just a feel-good recipe — the kind that makes even a dreary weekday dinner feel special.

Final Thoughts

This roasted carrot & ginger soup recipe is more than just a cozy dish — it’s comfort in a bowl. The roasted carrots bring sweetness, the ginger adds a spark, and the coconut milk ties everything together. It’s simple, wholesome, and endlessly adaptable.

Whether you’re whipping it up for a quick weeknight dinner or serving it as a starter for guests, this carrot soup is a guaranteed crowd-pleaser.

So grab some carrots, fire up your oven, and let’s make something sweet (and savory) together.

Roasted Carrot Ginger Soup

This roasted carrot ginger soup is creamy, cozy, and full of flavor. Roasting the carrots brings out their sweetness, while fresh ginger adds warmth. A splash of coconut milk makes it silky without dairy. Perfect for a simple weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 Bowls

Course: Main or Side, Soup

Cuisine: Modern comfort food, vegan

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 pounds carrots peeled and cut into chunks
• 2 tablespoons olive oil plus extra for roasting
• 1 medium onion chopped
• 3 garlic cloves minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• 4 cups vegetable broth
• 1 cup coconut milk full fat
• Salt and black pepper to taste
• Juice of ½ lime optional, for brightness
• Fresh cilantro or pumpkin seeds for garnish optional

Method

 

1. Roast the carrots

1. Preheat oven to 400°F (200°C). Place carrot chunks on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss. Roast for 25 minutes, until tender and slightly caramelized.
2. Cook the aromatics
3. In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 5 minutes, until soft. Stir in garlic and grated ginger, cooking for 1 minute.
4. Add the spices
5. Sprinkle in cumin, coriander, and turmeric. Stir for 30 seconds to release flavor.
6. Simmer the soup
7. Add roasted carrots and vegetable broth. Bring to a simmer and cook for 10 minutes.
8. Blend until smooth
9. Remove from heat. Use an immersion blender (or carefully transfer to a regular blender) and puree until creamy.
10. Finish with coconut milk
11. Stir in coconut milk. Taste and adjust seasoning with more salt, pepper, or lime juice.
12. Serve
13. Ladle into bowls. Garnish with fresh cilantro, pumpkin seeds, or a drizzle of coconut milk.

Notes

• For extra spice, add a pinch of cayenne or chili flakes.
• If you want a thinner soup, stir in more broth until you reach the texture you like.
• Baby carrots also work, but reduce roasting time.

Frequently Asked Questions

Q: Can I make this soup without coconut milk?
Yes! You can swap it for cashew cream, oat milk, or regular cream if you’re not vegan.

Q: Can I use baby carrots instead of whole carrots?
Sure. Just keep an eye on roasting time since baby carrots cook faster.

Q: What protein pairs well with carrot ginger soup?
Grilled chicken, tofu, or lentils work great as add-ins or sides.

Q: Can I use an immersion blender?
Absolutely — it makes cleanup easier. Just blend until smooth right in the pot.

Q: How can I make this soup more filling?
Add cooked quinoa, lentils, or even roasted potatoes to bulk it up.