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

For the full list of ingredients and measurements, scroll to the recipe card below.

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 - I use low sodium stock. You can use a stock cube and dissolve it it water or you can use prepared 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

Start by preheating the oven to 200^oC and lining a tray with foil or parchment paper.

Roast the carrots and onion

Add the carrots and onions to the baking tray then season with salt and pepper. Drizzle with 1 tablespoon of olive oil then roast for 35 to 40 minutes until caramelised. Set aside to cool.

Make the soup base

To a medium sized saucepan, add 1 tablespoon of oil and place the pan on a medium heat. Add in the garlic and ginger and cook for around 2 - 3 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.

Blend the carrots with the stock

Add the carrots and vegetable stock to a blender then blitz to a purée. Pour the purée back into the saucepan then stir in the crème fraîche. Allow the soup to simmer on a low heat for 10 minutes. 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.

Storage

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

Nutrition

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Creamy Roasted Carrot Ginger Soup

This roasted carrot and ginger soup is creamy, delicious and perfect to serve as a starter or a light lunch. Serve with a crusty bread for a vibrant and healthy meal.

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
2 cloves garlic cloves (chopped)
2 inch piece ginger (peeled and chopped)
1 vegetable stock cube and 500ml hot water or 500ml of ready made stock or broth
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.
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 2 - 3 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.