5-Ingredient Roasted Carrot Ginger Soup

Roasting the carrots brings a nice boost of flavor to this super-simple, scrumptious vegetarian soup.

Total Time: 55 minutes

5 / 5 (1 votes)

We celebrated my daughter’s second (!!!) (?!!) birthday 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.

5-Ingredient Roasted Carrot Ginger Soup from kitchentreaty.com

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.

5-Ingredient Roasted Carrot Ginger Soup from kitchentreaty.com

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.

5-Ingredient Roasted Carrot Ginger Soup from kitchentreaty.com

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

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

5 / 5 (1 votes)
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Roasting the carrots brings a nice boost of flavor to this super-simple, scrumptious vegetarian soup.


  • 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 onions, diced (about 4 cups)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 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
  • Additional salt and pepper to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

10 Responses to “5-Ingredient Roasted Carrot Ginger Soup”

  1. I totally feel ya with the homemade stuff! I certainly take the time to make extravagant stuff for myself and the blog but by the end of it I’m much less excited to continue to do so for all meals for everyone haha

    And this looks delicious and SO simple. Perfect for a busy life. It’s easily adaptable for a vegan soup as well!

  2. You shouldn’t feel one bit guilty about buying a store-bought cake. I did the same thing this weekend even though, like you, I love to cook and blog about food and life. It was a friend’s birthday this weekend and as much as I would have loved to make homemade cookies to bring by there house, my schedule with kids activities and hosting their friends and driving one to one place, one to another and needing to buy my 12 year old daughter some things at the mall (for which I couldn’t send my hubby)… so while I was there I took advantage of Mrs. Field’s, which happened to be right by a store I needed to take said 12 yo. So before we went in I ordered a cookie cake and when we were finished, I picked it up. All ready and we could leave and make it home to swap kids with my husband and make it to the camp info session for my youngest. I know my friend loved that we took the time to think of him on his birthday and I bet your party was wonderful, regardless of where the cake came from… and you were able to enjoy the moments before and after without feeling frazzled from trying to squeeze in a homemade cake. 😀

    This simple soup looks so satisfying and stress-free. YAY for simplicity!

    • Ha, thanks, Lisa! That is totally the thing. When I’m spending even MORE time in the kitchen making, say, a birthday cake from scratch and not spending that with my daughter, that doesn’t seem right. So Costco it is! With only a smidgen of guilt, because us moms find reasons to feel guilty no matter what, right?! 😉 Those Mrs. Fields cookie “cakes” are pretty awesome, and that was a very sweet gesture no matter what!

  3. Happy birthday to your daughter!! How fun! I can’t think of a better way of using baby carrots than making a delicious soups out of them! Can’t wait to cozy up to a bowl of this :)

  4. Every young mom has the dream and determination to scratch bake their child birthday cake. So she happily and energetically gets to work with great anticipation of the special occasion. But sometime in the wee hours of the night , as the rest of the household sleeps , as she applies the last swirl of frosting and before tackling the washing of cake pans and frosting bowls, she comes to her senses – “next year Costco!! Which would I rather be a rested and loving mom and gracious host or cranky mom and resentful host?”, she asks herself.
    That was my experience – a Care Bear cake finished at 2am about 25 years ago.
    Glad to hear new generations of moms still love their children and want to make their birthdays special. And thankfully we are willing to accept help along the way – even from a big box store!

    PS. Can’t wait to try the carrot soup!

  5. I totally agree with you! Time spent with your daughter on her birthday and the day before is priority #1. They are only young for a short period of time. We get to borrow them for about 18 years and then we have the privilege of watching our child fly off into the world (where they’ll hopefully visit home and call often). With a 12-year-old and a 9-year-old, I know that all too well. :)

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  8. This soup is freaking delicious. Im a horrible cook, just terrible, and me and my twelve year old made it for dinner tonite. We used coconut milk.  She has terrible allergies right now and all that ginger helped her stuffy nose. Im putting this in the rotation.

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