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

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.
Garlic – use garlic cloves.
Ginger – I use root ginger.
Vegetable stock cube - I use low sodium stock.
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. Cut your washed and peeled carrots into slices and spread out them out on a roasting tray. Slice the onions and spread around the carrots then sprinkle some salt and drizzle 1 tablespoon of olive oil onto the carrots and onions. Bake for 35 to 40 minutes or until the carrots and onions are cooked and begin to caramelise.

2. While the carrots are roasting, start preparing the soup base by adding 1 tablespoon of oil to a medium sized saucepan and placing the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they have softened.

3. To the pan, add 550ml of boiling water measured from the kettle then add the vegetable stock and stir until it dissolves. Mix in the black pepper and paprika then cover the saucepan with the lid and allow to simmer on a low heat for 5 minutes. After 5 minutes, turn off the heat and allow to cool for 10 minutes. Once the carrots are roasted remove them from the oven and allow them to cool for 10 minutes.

4. To a blender, add the carrots and soup base and blend to a purée. 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 recipe, I use crème fraiche to give the soup a creamy texture but you can use sour 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

Yield: 3 servings

Calories: 175kcal

Ingredients

550g carrots peeled weight
1 large red onion
½ teaspoon salt
2 tablespoon olive oil extra virgin
3 cloves garlic
3 inch piece ginger
1 vegetable stock
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. Cut your washed and peeled carrots into slices and spread out them out on a roasting tray. Slice the onions and spread around the carrots then sprinkle some salt and drizzle 1 tablespoon of olive oil onto the carrots and onions. Bake for 35 to 40 minutes or until the carrots and onions are cooked and begin to caramelise.
While the carrots are roasting, start preparing the soup base by adding 1 tablespoon of oil to a medium sized saucepan and placing the pan on a medium heat. To the pan, add the garlic and ginger and cook for around 4 minutes or until they have softened.
To the pan, add 550ml of boiling water measured from the kettle then add the vegetable stock and stir until it dissolves. Mix in the black pepper and paprika then cover the saucepan with the lid and allow to simmer on a low heat for 5 minutes. After 5 minutes, turn off the heat and allow to cool for 10 minutes. Once the carrots are roasted remove them from the oven and allow them to cool for 10 minutes.
To a blender, add the carrots and soup base and blend to a purée. 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.

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