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Carrot-Ginger Soup

Cozy Carrot-Ginger Soup for a Warm, Comforting Meal

This Cozy Carrot-Ginger Soup is a comforting hug in a bowl, perfect for chilly nights with its blend of roasted carrots, sweet potatoes, and zesty ginger.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 medium Carrots Use fresh, firm carrots for the best results.
  • 1 large Sweet Potato Butternut squash can be a perfect substitute if needed.
  • 1 medium Parsnip (optional) Feel free to omit if not on hand; it’s an optional touch.
  • 1 large Onion Opt for yellow or sweet onions for the best flavor.
  • 2 tablespoons Olive Oil Avocado oil works as a great substitute, too.
  • 1 tablespoon Fresh Ginger Grated ginger is ideal.
  • 4 cups Vegetable Broth Choose low-sodium broth to keep things heart-healthy.
  • to taste Salt & Pepper Adjust to taste; just don’t skip this step!
  • optional Optional Spices Cumin or turmeric for a flavorful warmth.
  • 1/2 cup Coconut Milk Swap with heavy cream if you're not going vegan.
  • 1/4 cup Chopped Parsley or Cilantro Choose based on your personal flavor preference.
  • 1/4 cup Toasted Pumpkin Seeds Sunflower seeds can replace them for a nut-free option.

Equipment

  • Baking Sheet
  • soup pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, toss together the chopped carrots, sweet potato, parsnip, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown and tender.
  2. Heat a splash of olive oil in a large soup pot over medium heat. Add the freshly grated ginger and sauté for 1-2 minutes until fragrant.
  3. Add the roasted vegetables to the pot with sautéed ginger. Pour in the vegetable broth and stir well. Bring to a gentle simmer over medium heat for about 10 minutes.
  4. Remove the pot from heat and blend the soup until silky smooth using an immersion blender.
  5. Taste and season with salt, pepper, and more ginger if desired. Serve warm, drizzling with coconut milk and garnishing with fresh herbs and pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 20000IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

This soup can be frozen for up to 3 months. When ready to enjoy, defrost in the refrigerator and gently reheat on the stove, adding vegetable broth if needed.

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