Guys, I have to tell you a secret – I’m obsessed with ginger. I put it in a good percentage of my soups, especially this Roasted Carrot Soup. Every night, I boil water and pour the water over a hunk of ginger that I’ve peeled and cut in half. I would eat it in any sauce. I’d eat it outside or inside. Hot or cold. Candied or not. I just love it. But don’t tell anyone. It’s a secret.

WHAT’S IN ROASTED CARROT SOUP

My love for ginger will be very clear when, and if, you make this soup. It is very ginger-forward, but that’s not to say that you can’t tone it down if you aren’t quite at the same level. It’s just so good that when I was testing this recipe, I kept on grating, thought it would be too much, put it in anyways and LOVED it. But seriously, if you aren’t a ginger person, don’t put as much in. But still put in a little bit, because: flavour.

Carrots – It’s almost Easter, right? We have rabbits hoppin’ around, so we have to have carrots included in the menu. It’s just logical, plus I’m pretty sure every Canadian (and American) likely has a bag of carrots in their fridge. They have probably been there for a few months, because let’s be honest, carrots never expire (who’s with me?!). Furry hairs growing out of yours? Pff…that’s what a peeler is for. Plus, what else do you use carrots for other than soup? You know how hot that liquid is? Perfect for (really) old vegetables.

Honestly though, this soup is da bomb. The key is roasting the carrots first, before soupifying it. Oh, and ginger.

THE INGREDIENTS IN ROASTED CARROT SOUP

So, you’re going to need about 4 medium sized carrots – peeled, washed and quartered (cut in half lengthwise and then halve each of those halves, widthwise). You’re going to slather those babies with some EVOO and give them a little salt and pepper rub – pop them in the sauna and let them roast for about 25 minutes or until they are browned and caramelized on the edges. Yum, yum, yum.

While the carrots are getting their spa treatment, throw some chopped onions into a pot with olive oil to cook down. Add the star of the show (ginger) and some garlic (best supporting actor), alongside some vibrant turmeric, freshly ground nutmeg (or the packaged stuff) and some salt and pepper. Stir, stir, stir.

Small dice a half of a sweeter type of apple – Granny Smith or Honeycrisp – and add it to the pot. When the carrots are done, add those in with some veggie broth and bring it up to a boil, then reduce and simmer for at least 15 minutes. The longer you simmer, the more flavourful!

At this point you can either whip out the ‘ol immersion blender, or throw it all (carefully) into your more modern blender, blend it up and pour back into the pot. I refuse to learn from experience (mainly because I prefer less dishes), so I always take the longer route and use my immersion blender. Hey, it works the pipes, okay?!

THE ENDING

Now is the sweetest, most beautiful ending. Pour in three-quarters of a cup of canned coconut milk and watch the colour turn from an ugly, rusted mustard (picture it) to a beautiful, pale-orange colour. Very cantaloupe-esque, if you will.

Anyway…this is the perfect Easter starter. Whether you are celebrating this year or not, I highly recommend you try this soup. After all, summer is coming and you know what that means – souportunities are coming to an end.

GINGER!

MORE SOUP RECIPES

Roasted Tomato Soup with Grilled Cheese Crouton Skewers (a classic)

Easy Creamy Cauliflower Soup (healthy and comes together in a flash)

Crockpot Ginger and Turmeric Immune-Boosting Soup (make it in the morning and come home to dinner)

Butternut Squash, Pear and Pumpkin Soup with Crispy Sage (something different, yet delicious)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Vegan Ginger and Roasted Carrot Soup

Servings: 3-4

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

• 4 medium carrots, peeled, washed and cut in half lengthwise
• olive oil
• salt
• pepper
• half of a yellow onion, diced
• one inch chunk of ginger, grated
• 2 cloves garlic, grated/minced
• 1/2 tsp turmeric
• 1/4 tsp freshly grated nutmeg
• 1/2 of an apple, diced (I prefer Honeycrisp)
• 4 cups veggie stock*
• 3/4 cup canned coconut milk
• coconut yogurt and parsley for topping (optional)

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Add carrots to a baking sheet lined with parchment paper, drizzle with one tablespoon olive oil and sprinkle generously with salt and pepper. Roast in the oven for 25 minutes, turning once. Carrots should be slightly caramelized around the edges.
3. In the meantime, heat two tablespoons olive oil in a medium saucepan over medium-low heat. Add the onion and cook until it begins to soften, about five minutes and then add the garlic, ginger, turmeric, nutmeg, half a teaspoon salt and a quarter teaspoon pepper. Stir until you begin to smell the spices, approximately one minute. Add the apple and cook for another minute.
4. Transfer carrots from the baking sheet to the saucepan. Pour in the stock and bring up to a boil. Turn heat down and simmer for at least 15 minutes.
5. Use an immersion blender to puree the soup in the saucepan. Alternatively, carefully transfer the soup to a blender, blend until smooth and then return to saucepan.
6. Add the coconut milk, stir and let it warm through and then ladle into a bowl and top with coconut yogurt and fresh parsley, if desired.

NOTES:

*If you would like a thinner soup, add in an extra 1-2 cups water along with the 4 cups of stock. Simmer for a little longer to develop the flavours of the soup.