The recipe makes a delicious creamy carrot and ginger soup that is perfect as a starter or a light lunch. If serving for lunch then serve with a crusty bread for a vibrant and healthy lunch.

Creamy Roasted Carrot Ginger Soup recipe

If you’re looking for an easy mid-week meal then give this soup a try. It’s healthy, delicious and filling. For this soup the carrots are roasted which caramelises them and produces a sweet flavour. The soup also contains ginger which goes perfect with the carrots and gives the soup a slightly spicy gingery flavour. Another thing I love about this soup is that it is very low in calories with only 175 calories in a serving.

Ingredients for Creamy Roasted Carrot Ginger Soup

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Carrots – peel and slice the carrots.
Onion – I use red onion for this recipe to give the soup a slightly sweetened taste.
Salt – use a pinch of salt when roasting the carrots.
Olive oil - 2 tablespoon extra virgin olive oil for roasting the carrots and for the soup base.
Vegetable stock - I use low sodium stock. You can use a stock cube and dissolve it it water or you can use prepared stock.
Garlic – use garlic cloves.
Ginger – I use root ginger.
Black pepper – to season the soup.
Paprika – to season the soup.
Creme fraiche – to give the soup a creamy texture.
Cress – or you can use micro greens.

How to Make Creamy Roasted Carrot Ginger Soup

1. Preheat the oven to gas mark 6/400^oF/200^oC/190^oC fan and line a tray with foil or parchment paper. Arrange the carrots and onions on the baking tray then sprinkle on the salt and drizzle 1 tablespoon of olive oil onto them. Roast the vegetables for 35 to 40 minutes or until they begin to caramelise then set them aside to cool.

2. While the carrots are roasting, start preparing the soup. If using a stock cube, add it to a heatproof jug with 500ml of boiling water from the kettle. Mix the water with the stock cube until the cube dissolves then set aside. If using ready made stock then skip this part.

3. Add 1 tablespoon of oil to a medium sized saucepan and place the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they soften. Pour in the vegetable stock then mix in the black pepper and paprika. Cover the saucepan with a lid and allow to simmer on a low heat for 5 minutes.

4. To a blender, add the carrots and vegetable stock then blend to a purée. Do this in batches if your blender is small. Pour the purée back into the saucepan then stir in the creme fraiche. Allow the soup to simmer on a low heat for 10 minutes. This soup tends to splash once pureed so place a cover on the saucepan. After 10 minutes, turn off the heat and allow the soup sit for 5 minutes then serve with a handful of cress.

Recipe Tips

For this carrot ginger soup recipe, I use crème fraiche to give the soup a creamy texture but you can use sour cream or double cream instead if you prefer.

Nutrition

Storage

Store any leftover soup in the fridge for around 2 days.

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Creamy Roasted Carrot Ginger Soup

The recipe makes a delicious creamy carrot and ginger soup that is perfect as a starter or a light lunch. If serving for lunch then serve with a crusty bread for a vibrant and healthy lunch.

Prep Time15

Cook Time50

Total Time1 5

Author: Andrea

Yield: 3 servings

Calories: 175kcal

Ingredients

550g carrots peeled weight (rinsed, peeled and sliced)
1 large red onion (sliced)
½ teaspoon salt
2 tablespoon olive oil extra virgin
1 vegetable stock cube and 500ml hot water or 500ml of ready made stock or broth
2 cloves garlic cloves (chopped)
2 inch piece ginger (peeled and chopped)
½ teaspoon black pepper
½ teaspoon paprika
3 tablespoon crème fraiche
4 tablespoon cress or microgreens

Instructions

Preheat the oven to gas mark 6/400^oF/200^oC/190^oC fan and line a tray with foil or parchment paper. Arrange the carrots and onions on the baking tray then sprinkle on the salt and drizzle 1 tablespoon of olive oil onto them. Roast the vegetables for 35 to 40 minutes or until they begin to caramelise then set them aside to cool.
While the carrots are roasting, start preparing the soup. If using a stock cube, add it to a heatproof jug with 500ml of boiling water from the kettle. Mix the water with the stock cube until the cube dissolves then set aside. If using ready made stock then skip this part.
Add 1 tablespoon of oil to a medium sized saucepan and place the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they soften. Pour in the vegetable stock then mix in the black pepper and paprika. Cover the saucepan with a lid and allow to simmer on a low heat for 5 minutes.
To a blender, add the carrots and vegetable stock then blend to a purée. Do this in batches if your blender is small. Pour the purée back into the saucepan then stir in the creme fraiche. Allow the soup to simmer on a low heat for 10 minutes. This soup tends to splash once pureed so place a cover on the saucepan. After 10 minutes, turn off the heat and allow the soup sit for 5 minutes then serve with a handful of cress.