Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes! Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor. This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about! After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Carrots Coconut oil Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store. Garlic Fresh ginger White onion Vegetable broth – Here’s how to make your own vegetable broth. Coconut milk Lime Sea salt
Optional:
Turmeric – This will amp up the anti-inflammatory benefits of your soup! Additional ginger Pinch of cayenne or a Scotch bonnet/habanero pepper
Garnish ideas:
Fennel Cilantro Crispy chickpeas Toasted cashews Vegan yogurt or cashew cream
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later! Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup. Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded. Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic. Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space. The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place. Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up. P.S. Here are some of the items I used to make this recipe if you’d like to use them too: | WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Enjoy friends! If you make this roasted carrot soup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
