Description
This vibrant and comforting Carrot Ginger Soup is made with just five key ingredients, delivering a smooth, creamy texture and a burst of fresh, warming flavors. Roasted carrots combined with fresh ginger and a touch of thyme create a deliciously healthy soup perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables
- 2 lbs carrots (chopped into 1-inch pieces)
- 1/2 large sweet onion (chopped, about 1 cup)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (peeled and grated)
- 4 sprigs thyme (leaves removed from stem)
Liquids & Oils
- 4 cups chicken or vegetable stock (plus more to thin if needed)
- 4 tablespoons olive oil (divided)
Seasonings
- Salt (about 1/2 teaspoon for roasting, plus more to taste)
- Pepper (about 1/2 teaspoon for roasting, plus more to taste)
Instructions
- Roast the Carrots: Preheat the oven to 400°F. Toss the chopped carrots with 2 tablespoons of olive oil and sprinkle with salt and pepper (about 1/2 teaspoon each). Spread them evenly on a baking sheet and roast for 25-30 minutes until fork-tender and slightly caramelized.
- Sauté the Aromatics: While the carrots roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Simmer the Soup: Pour in the chicken or vegetable stock along with the thyme leaves and the roasted carrots. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes until all the vegetables are fully tender and flavors are well combined.
- Blend Until Smooth: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. Add additional stock if the soup is too thick. Season to taste with salt and pepper.
- Serve and Enjoy: Ladle the hot soup into bowls and enjoy immediately, or let cool and store in the refrigerator for up to 4 days. This soup also reheats beautifully for quick, healthy meals.
Notes
- This carrot ginger soup is smooth, creamy, and incredibly easy to prepare with minimal ingredients but maximum flavor.
- The roasting step brings out natural sweetness in the carrots, enhancing the overall depth of the soup.
- Fresh ginger adds a warm, spicy brightness that balances the sweet carrots perfectly.
- You can make this soup ahead of time and store it for quick weeknight dinners or healthy lunches all week long.
- To make it vegan, use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 12 g
- Sodium: 654 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
