You know that feeling. It’s 6 PM. You’re tired. The fridge is a mystery. You want something that feels good, tastes amazing, and doesn’t take all night.
I live there too. That’s why this Roasted Carrot and Ginger Spring Soup is my new best friend. It’s a flavor explosion that happens with almost zero effort from you. If you love the combination of carrots and ginger, you might also enjoy this Ginger Spiced Carrot and Sweet Potato Soup.
We’re talking sweet roasted carrots, spicy fresh ginger, and creamy coconut milk all whirled together. It’s a vegan soup that tastes rich and feels like an immunity booster. And the best part? Your oven does most of the work.
Recipe Overview
- Cuisine: Vegan/Modern
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
Ultimate Guide to Roasted Carrot and Ginger Spring Soup
Why is this the only guide you need? Because I cut out all the fuss. This isn’t a fancy restaurant recipe. It’s a weeknight warrior.
We get maximum flavor by roasting. It caramelizes the carrots and makes them unbelievably sweet. The fresh ginger adds a bright, spicy kick that wakes up the whole bowl.
The coconut milk makes it luxuriously creamy without any dairy. It’s a one-pot wonder (plus a baking sheet) that comes together fast. You get a gorgeous, healthy meal that looks like you tried way harder than you did.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. No special trips to the store.
- 2 lbs carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, roughly chopped
- 3-4 cloves garlic, peeled
- A 2-inch piece of fresh ginger, peeled and roughly chopped
- 2 tbsp olive oil or avocado oil
- Salt and black pepper
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Juice of 1/2 a lemon
Let’s Get Cooking! (The Step-by-Step)
Ready? This is where the magic happens. It’s so simple, you’ll have it memorized after one try.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the carrot chunks, onion, and garlic cloves with the oil, a big pinch of salt, and pepper. Spread them out on the sheet. Roast for 30-35 minutes until the carrots are tender and have some browned spots.
- Carefully transfer the hot roasted veggies to a large pot. Add the chopped fresh ginger, vegetable broth, and the creamy top part of the coconut milk can. Save the rest of the milk for later.
- Bring the pot to a simmer over medium-high heat. Then, let it cook gently for 5 minutes so the flavors get to know each other.
- Use an immersion blender to puree the soup right in the pot until it’s completely smooth. No immersion blender? Let it cool slightly and blend in batches in a regular blender.
- Stir in the remaining coconut milk and the fresh lemon juice. Taste it! Add more salt or pepper if you want. That’s it. You’re done.
What to Serve With This Dish
Turn this soup into a full meal in minutes. No extra stress needed.
Roasted Carrot and Ginger Spring Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Roasted Carrot and Ginger Spring Soup Recipe!
Nutrition Information
A thick slice of crusty bread for dipping is perfect. For a protein boost, add a can of rinsed chickpeas to the soup when you simmer it. For another creamy, vitamin-packed option, try this Vitamin Rich Roasted Carrot Sweet Potato Soup.
You can also top it with a handful of spicy greens like arugula. Or a sprinkle of toasted pumpkin seeds for crunch. Keep it easy.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Here are my favorite fast swaps.
No fresh ginger? Use 1 teaspoon of ground ginger. The flavor is different but still great. Out of coconut milk? Use a cup of raw cashews soaked in hot water for 30 minutes, then blend them with the soup.
Want more protein? Stir in a cup of cooked red lentils with the broth. They’ll blend right in and make the soup even heartier.
How to Store Leftovers (If You Have Any!)
This soup gets better the next day! Let it cool completely.
Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
NUTRITION INFORMATION
- Calories: ~280
- Carbohydrates: 28g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 14g
- Fiber: 7g
- Sugar: 12g
FREQUENTLY ASKED QUESTIONS
Can I use baby carrots instead?
Yes! Use a 2 lb bag. No need to peel. Just roast them whole. They might cook a few minutes faster, so check them.
Is the ginger flavor very strong?
It’s a warm, spicy kick but not overwhelming. Start with a 2-inch piece. You can always add a little more at the end if you love ginger.
My soup is too thick. What do I do?
No problem! Just stir in a little more vegetable broth or water until it’s your perfect consistency. Easy fix.
See? I told you it was simple. This recipe is your ticket out of the “what’s for dinner” panic. It’s healthy, it’s fast, and it makes you feel like a kitchen hero with minimal cleanup. If you’re craving a different kind of creamy comfort, this Roasted Garlic Herb Potato Soup is another fantastic option.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
