Sweet roasted carrots brightened with fresh ginger — a simple yet photogenic fall bowl that warms you up and somehow looks fancy while you barely lift a finger.
Hey — if you love cozy, veggie-first meals that actually taste like something special, this one’s for you. I make this roasted carrot ginger soup vegan when I want comfort food that doesn’t feel heavy. The carrots caramelize in the oven, the ginger gives a clean, spicy lift, and a quick whizz with a blender turns everything into a velvety, bright bowl. Want the recipe? Of course you do. 🙂
Why Roasted Carrot & Ginger Soup
Roasting brings out natural sweetness and deep, slightly nutty notes in carrots. That caramelization gives the soup body without adding sugar or cream. I promise roasting pays off — your blender can’t fake that toasty depth.
Quick Q: Ever tasted raw carrot soup and wondered where the personality went? Roast first. You’ll thank me.
What makes this recipe vegan — and still creamy?
I use vegetable broth and a splash of light coconut milk (optional) to add silk without dairy. The carrots’ starch and the blending action build a naturally creamy texture, so you won’t miss the cream. Bold takeaway: you don’t need dairy to get rich mouthfeel.
Ingredients (serves 2 — scaled for a small batch)
- 500 g (about 1 lb) carrots, peeled and cut into 1″ chunks (about 4–5 medium carrots)
- 1 small yellow onion, roughly chopped
- 1 tbsp fresh ginger, peeled and grated (about 1 tbsp)
- 2 cloves garlic, smashed
- 1 tbsp olive oil (for roasting) + 1 tsp for the pot
- 2 cups (480 ml) low-sodium vegetable broth (add more for thinner texture)
- 2 tbsp light coconut milk (optional; keeps it vegan and silky)
- Salt & black pepper, to taste
- Pinch of smoked paprika or a squeeze of lemon — optional brightness
Bold note: This version feeds 2 generous bowls. Halve it for one, double for a crowd.
Equipment (yes, we keep it simple)
- Baking sheet (rimmed)
- Large heavy-bottomed pot or Dutch oven
- Immersion blender or countertop blender
- Vegetable peeler and sharp knife
- Measuring spoons and cups
FYI: You don’t need any fancy gadgets. A basic blender works fine — just blend in batches and hold the lid with a towel.
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Time & Yield
- Prep time: 10–12 minutes
- Roast time: 30–35 minutes
- Simmer & blend: 10–12 minutes
- Total time: ~50–60 minutes (mostly hands-off)
- Serves: 2 (main-course portions)
- Estimated calories per serving: ~220 kcal (see breakdown below)
Calorie estimate (rough, friendly math)
I like to give a ballpark so you don’t panic about portion sizes. For this small batch:
- Carrots (500 g): ~205 kcal
- Olive oil (1 tbsp): ~120 kcal
- Onion & garlic & ginger: ~50 kcal combined
- Coconut milk (2 tbsp): ~45–60 kcal
- Vegetable broth: negligible
Total: ~420 kcal for the pot → ~210 kcal per serving. I round to ~220 kcal to be safe. If you add bread or croutons, tack those on separately.
Full Recipe — Step-by-step (active voice, no fluff)
1. Roast the carrots
Preheat the oven to 425°F (220°C). Toss the carrot chunks with 1 tbsp olive oil, a pinch of salt, and a little black pepper. Spread them in a single layer on a rimmed baking sheet. Roast 30–35 minutes, flipping once so they brown evenly. You want soft, slightly caramelized edges.
2. Sauté the aromatics
While the carrots roast, heat 1 tsp olive oil in a pot over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and sweet. Add the garlic and grated ginger for the last minute. Let them smell amazing — that ginger aroma tells you you’re on the right path.
3. Simmer together
Dump the roasted carrots into the pot, pour in 2 cups vegetable broth, and bring to a simmer. Let the flavors marry for 6–8 minutes. Taste for salt and adjust. If you like a smoky note, add a pinch of smoked paprika.
4. Blend until velvety
Use an immersion blender right in the pot and blend until silky. If you prefer a countertop blender, work in batches and hold the lid with a towel to vent. Add 2 tbsp light coconut milk and blend briefly to combine. Adjust seasoning — a squeeze of lemon lifts everything.
5. Serve & garnish
Ladle the soup into bowls. Finish with a swirl of coconut milk, a sprinkle of cracked black pepper, and a scattering of toasted seeds if you want crunch. Eat immediately.
Toppings & serving suggestions (tiny upgrades)
- Toasted pumpkin seeds or sunflower seeds for crunch
- Chopped chives or microgreens for brightness
- Drizzle of chili oil if you like heat
- Crusty sourdough or a grilled vegan cheese sandwich for dunking
IMO, seeds add lunch-worthy texture. Try them.
Storage & reheating (because life happens)
- Fridge: Let the soup cool, then store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Leave some headspace.
- Reheat: Warm gently on the stove over low heat; stir and add a splash of broth if it thickened. Avoid boiling vigorously — keep it mellow.
Pro tip: Fry a small handful of seeds or breadcrumbs in a pan for 2 minutes to re-crisp a topping before serving.
Quick variations (keep it interesting)
- Apple & carrot: Add ½ peeled apple when roasting for a hint of fruitiness.
- Spicy: Toss in ¼ tsp cayenne or finish with chili oil.
- Herby: Stir a tablespoon of chopped cilantro or basil before serving.
- No coconut: Use unsweetened oat milk for similar creaminess if you dislike coconut flavor.
How this compares to coconut curry pumpkin soup vegan
You might ask: how does this stack up against a coconut curry pumpkin soup vegan? Good question. Both use orange veg and coconut vibes, but they play different roles.
- Flavor profile: Carrot & ginger focuses on sweetness + sharp ginger, while coconut curry pumpkin leans on curry spices and deeper sweetness.
- Spice: The curry version usually tastes bolder with turmeric, cumin, and coriander. This carrot soup stays cleaner and brighter.
- Texture: Both achieve silky texture via blending and coconut milk. Pick carrot & ginger when you want brightness; pick coconut curry pumpkin when you want cozy, rounded spice.
Short verdict: I rotate both depending on mood — craving comfort? Go curry. Want light and bright? Choose carrot & ginger. Simple.
Troubleshooting (because real life)
- Too thin? Simmer a little longer to concentrate flavor, or add more roasted carrot.
- Too sweet? Add a squeeze of lemon or a splash of apple cider vinegar. Acid balances sugar.
- Not bright enough? Increase the ginger by ½ tsp next time. Ginger wakes up everything.
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Final tips from my kitchen (mom-tested, kid-approved)
- Roast on a preheated sheet for better browning. Don’t crowd the carrots.
- Keep fresh ginger in the freezer; grate it frozen for quick use.
- Make a double batch — the soup freezes beautifully and makes weekday dinners way easier.
- Serve it in a shallow bowl for a prettier photo. Yes, I judge servings by how photogenic they look on the table. 😉
Wrap-up: Why make this tonight?
This roasted carrot ginger soup vegan hits that sweet spot: it feels special, it cooks mostly itself, and it packs into small-batch cooking perfectly. You get that roasted depth, ginger heat, and a bowl that looks like you spent all afternoon on it — when you actually spent most of your time scrolling for the perfect playlist.
So, are you going to roast some carrots tonight or what? Go ahead — your future self (and hungry roommate/kid/partner) will high-five you. If you want, I can format this as a printable recipe card with exact measurements and timing for your oven. Want that?
Roasted Carrot & Ginger Soup (Velvety & Bright)
Ingredients
Equipment
Method
- Full Recipe — Step-by-step (active voice, no fluff)
- Roast the carrots
- Preheat the oven to 425°F (220°C). Toss the carrot chunks with 1 tbsp olive oil, a pinch of salt, and a little black pepper. Spread them in a single layer on a rimmed baking sheet. Roast 30–35 minutes, flipping once so they brown evenly. You want soft, slightly caramelized edges.
- Sauté the aromatics
- While the carrots roast, heat 1 tsp olive oil in a pot over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and sweet. Add the garlic and grated ginger for the last minute. Let them smell amazing — that ginger aroma tells you you’re on the right path.
- Simmer together
- Dump the roasted carrots into the pot, pour in 2 cups vegetable broth, and bring to a simmer. Let the flavors marry for 6–8 minutes. Taste for salt and adjust. If you like a smoky note, add a pinch of smoked paprika.
- Blend until velvety
- Use an immersion blender right in the pot and blend until silky. If you prefer a countertop blender, work in batches and hold the lid with a towel to vent. Add 2 tbsp light coconut milk and blend briefly to combine. Adjust seasoning — a squeeze of lemon lifts everything.
- Serve & garnish
- Ladle the soup into bowls. Finish with a swirl of coconut milk, a sprinkle of cracked black pepper, and a scattering of toasted seeds if you want crunch. Eat immediately.
Notes
I like to give a ballpark so you don’t panic about portion sizes. For this small batch:
Carrots (500 g): ~205 kcal Olive oil (1 tbsp): ~120 kcal Onion & garlic & ginger: ~50 kcal combined Coconut milk (2 tbsp): ~45–60 kcal Vegetable broth: negligible Total: ~420 kcal for the pot → ~210 kcal per serving. I round to ~220 kcal to be safe. If you add bread or croutons, tack those on separately.
