Description
This Roasted Carrot and Ginger Soup is a comforting and flavorful dish perfect for fall. Roasting the carrots and garlic enhances their natural sweetness and depth of flavor, which, combined with fresh ginger and warming spices like cumin, thyme, and oregano, creates a rich and aromatic soup. It’s easy to prepare and ideal for serving with sour cream, toasted seeds, or crunchy croutons.
Ingredients
Scale
Main Ingredients
- 2 pounds carrots, peeled and cut into smaller pieces
- 1 medium onion (about 1 cup), chopped
- 1 head garlic, roasted
- 1/4 cup olive oil, divided
- 6 cups vegetable stock
- 2 tbsp fresh ginger, grated
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat and Prepare Carrots: Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and chopped carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Roast Carrots and Garlic: Arrange the carrots on a baking sheet lined with parchment paper. Slice the tips off the garlic head, wrap it in aluminum foil, and place it on the same baking sheet. Roast everything in the oven for about 30 minutes.
- Sauté Aromatics: With 5 minutes left on the roasting time, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, grated ginger, thyme, oregano, and ground cumin. Cook and stir for about 5 minutes until the onion becomes soft and fragrant.
- Add Roasted Ingredients and Stock: Remove the roasted garlic from the foil and squeeze the softened cloves into the pot. Add the roasted carrots along with the vegetable stock. Cover the pot and bring to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer covered for 30 minutes to allow flavors to meld.
- Blend the Soup: Remove from heat and puree the soup using an immersion blender or transfer it carefully to a regular blender. Blend until smooth and creamy. Return to the pot if necessary and reheat gently. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the soup hot with optional garnishes such as sour cream, bread croutons, or toasted seeds for added texture and flavor. Refrigerate any leftovers for up to 5 days.
Notes
- Roasting the carrots and garlic intensifies their natural sweetness and depth of flavor, making this soup especially rich and comforting.
- This soup is perfect for chilly fall days as a warming appetizer or light meal.
- For a vegan option, omit sour cream or use a plant-based alternative as a garnish.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 170 kcal
- Sugar: 10.1 g
- Sodium: 480 mg
- Fat: 8.9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 21.4 g
- Fiber: 4.5 g
- Protein: 2.8 g
- Cholesterol: 0 mg
