Description
This silky smooth Carrot and Ginger Soup is made by roasting carrots and blending them with fresh ginger and aromatic spices for a creamy, slightly spicy dish. Enhanced with a pop of zesty lemon juice and optionally topped with dairy-free yogurt or nuts, this comforting soup is perfect for a cozy meal. Slow cooker instructions are included for versatile preparation.
Ingredients
Main Ingredients
- 2 pounds carrots
- 3 tablespoons olive oil, divided
- Salt to taste
- Black pepper to taste
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh grated ginger or frozen
- 1 teaspoon ground cinnamon
- 3-4 cups vegetable broth
- 2 teaspoons fresh lemon juice
Toppings (optional)
- Swirl of dairy-free yogurt or coconut cream
- Chopped fresh cilantro
- Hemp seeds, pepitas, or roasted pine nuts
Instructions
- Preheat and Prepare Carrots: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly spray it with oil. Peel the carrots and slice them into 1-inch thick diagonal pieces. Place them on the baking sheet, drizzle with 2 tablespoons of olive oil, toss to coat evenly, then sprinkle with salt and pepper.
- Roast Carrots: Roast the carrots in the oven for 20-35 minutes until they are fork-tender and slightly golden on the edges. Time varies depending on carrot size, so watch carefully to avoid burning. Remove from oven and set aside.
- Sauté Aromatics: While carrots roast, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and grated ginger, sauté for an additional minute until fragrant.
- Add Spices and Combine: Stir in the ground cinnamon, then add the roasted carrots to the pot. Pour in the vegetable broth and bring the entire mixture to a boil. Once boiling, reduce the heat and simmer for about 10 minutes to meld flavors.
- Blend the Soup: Remove the soup from heat and carefully transfer it in batches to a high-powered blender. Blend until the soup is silky smooth. Alternatively, use an immersion blender directly in the pot to puree the soup evenly.
- Finish and Season: Stir in the fresh lemon juice. Taste the soup and adjust salt, pepper, and lemon juice as needed for balance and brightness.
- Serve: Ladle the soup into bowls and garnish with an optional swirl of dairy-free yogurt or coconut cream, fresh cilantro, and a sprinkle of hemp seeds, pepitas, or roasted pine nuts for added texture and flavor. Enjoy warm.
Notes
- Oil-Free Option: To make this soup without oil, omit the olive oil used for roasting and sautéing. Instead of roasting, boil the carrots directly in the broth to avoid burning.
- Carrot Size Varies Roasting Time: Adjust roasting time based on the size of the carrots to ensure they are tender but not overcooked or burnt.
- Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully for up to 2 months.
- Boost Protein: Add cooked lentils or white beans during the simmering stage for a protein boost if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
