Warm Up with the Best Roasted Ginger Carrot Soup Ever
A comforting bowl of Roasted Ginger Carrot Soup that combines sweet roasted carrots and zesty ginger.
Equipment
- Oven
- baking sheet
- large pot
- Blender
Ingredients
For the Soup Base
- 4 cups Carrots peeled and chopped
- 2 tablespoons Olive Oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 3.5 cups Vegetable Broth
- 1 teaspoon Salt or to taste
- 0.5 teaspoon Black Pepper
- 1 tablespoon Lemon Juice to brighten flavors
Instructions
How to Make Roasted Ginger Carrot Soup
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped carrots with olive oil and a pinch of salt; spread them on the baking sheet. Roast for 30-35 minutes until tender and lightly browned.
- Cook the chopped onion in a large pot over medium heat until softened, about 5 minutes.
- Add the minced garlic and grated ginger; sauté until fragrant, roughly 2-3 minutes.
- Incorporate the roasted carrots into the pot along with the vegetable broth. Let it simmer for 10 minutes.
- Blend the mixture until smooth using a blender or immersion blender.
- Stir in salt, black pepper, and lemon juice; gently heat before serving.
Notes
Optional: Top with fresh herbs for added flavor and color.