5-Ingredient Roasted Carrot Ginger Soup
We celebrated our daughter’s second (!!!) (?!!) birthday with a party recently, and I have a confession to make. I bought the cake at Costco.
I also bought the cookies, the hummus, and the crackers from Costco. And a huge bag of baby carrots. So easy.
See, I’m discovering a weird side effect of being a food blogger. The busier I get at this blogging job of mine – the job that is the result of my passion for making home-cooked meals, photographing them, and sharing the recipes – the less homemade actual food I have time to make for my family. Or, yeah, for birthday parties.
That’s one of the reasons I’m vowing to keep it simpler in the new year – both here and in life.
This recipe is a direct result of both my resolution and the birthday party: we had a ton of leftover baby carrots. So I put ’em to work in this super-simple, slightly sweet, wonderfully creamy 5-Ingredient Roasted Carrot Ginger Soup.
I had a hunch that this soup wouldn’t need anything other than just a handful of the simplest ingredients: onions, vegetable stock, ginger, cream, and, of course, carrots. Happily, my hunch paid off in the form of a richly hued, zingy little soup that would hold its own among those with twice the ingredients, or more.
Roasting the carrots in olive oil, kosher salt, and black pepper; cooking the onions just to the point of browning; simmering the ginger – each step helps to maximize the flavor of each ingredient. And then, of course, the ingredients all work together. Carrot + ginger = a match made in heaven.
And our busy lives + this (homemade!) soup = another match made in heaven.
P.S.: If you count the ingredients, you’ll actually find eight – but I don’t include the salt, pepper, or oil in the official tally.
5-Ingredient Roasted Carrot Ginger Soup
Roasting the carrots brings a nice boost of flavor to this super-simple, scrumptious vegetarian soup. Just substitute coconut milk for the heavy whipped cream to make it vegan.
- 6 cups baby carrots or approx. 6 medium carrots peeled and cut into 2-inch pieces (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 2 medium yellow onions, diced (about 4 cups)
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1 thumb-sized piece of fresh ginger, peeled and minced (about 2 tablespoons)
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy whipping cream (for vegan version, use full-fat canned coconut milk)
- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a large bowl and drizzle olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
- While the carrots are cooking, heat the oil in a large soup pot over medium heat. Add the onions and cook until beginning to brown, about 8 – 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
- When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
- Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream. Taste and add additional salt and pepper if desired. Serve.
Use canned coconut milk in place of the heavy whipping cream (I actually like this version better than the original!)
Products Featured in this Recipe:
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