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Roasted Carrot & Ginger Soup

Roasted Carrot & Ginger Soup (Velvety & Bright)

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.
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Prep Time 12 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Soup
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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.

Method
 

  1. Full Recipe — Step-by-step (active voice, no fluff)
  2. Roast the carrots
  3. 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.
  4. Sauté the aromatics
  5. 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.
  6. Simmer together
  7. 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.
  8. Blend until velvety
  9. 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.
  10. Serve & garnish
  11. 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

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.