Roasted Carrot and Ginger Soup
Gluten Free Living – 2021
Roasted Carrot and Ginger Soup is delectable comfort food during the cool, winter months. I started out by roasting carrots, leeks, onions, garlic and ginger. Then I added them to a Dutch oven with orange peel and vegetable broth. After pureeing the soup I added coconut milk and some fresh thyme. It was thick, savory with just a hint of sweetness from the ginger and orange peel. I loved it!
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About five years ago I tried a Carrot and Ginger Soup recipe I saw online. I had taken pictures and everything and then sat down to eat a bowl. Yuck. It was awful. It was so bad that I couldn’t post it and threw the stuff out. That rarely happens but every now and then you have a bad experience with a recipe.
I didn’t try to make it again for all these years. Finally, I was really wanting to make a soup with carrots and ginger and decided to go back to the drawing board and see what I could come up with. I was really pleased with how this version turned out. It’s creamy, smooth and delightful comfort food. Roasting the veggies adds incredibly rich flavor.
Roasted Carrot and Ginger Soup is a little more savory than some butternut squash soups. But it does have a touch of sweetness so it’s not a completely savory soup. I really enjoyed it, but if you must have your soups sweeter, then you can always add a little honey if you desire. Or, you can add a fuji or gala apple (unpeeled but cored) when roasting the vegetables and that will provide a slightly sweeter taste if that’s what you prefer in soups.
Roasted Carrot and Ginger Soup is a healthy, gluten free, vegan, low calorie and clean eating main dish. It’s terrific for Meatless Mondays and as leftovers for lunch at the office. I served mine with additional roasted carrots on top and Homemade Gluten Free Croutons (which I make all the time). I loved mixing the crunchy carrots and croutons with the creaminess of the pureed soup.
This recipe is so delicious I decided to publish it again for newer blog followers. Believe me, this was one of those comforting, satisfying, creamy soups that you love to warm up with when it’s cold outside. And it won’t break your budget to make it. A win for all! 😉
Roasted Carrot and Ginger Soup is delicious on cold, winter nights.
This soup is delicious with a Crusty Bread.
Roasted Carrot and Ginger Soup has just a hint of orange peel and ginger. The flavors are terrific.
Here’s what I did.
I used these ingredients.
Place a piece of parchment paper on a large cookie sheet. Add peeled and sliced carrots, onion rings, garlic, ginger, and sliced leeks. Drizzle avocado oil over top. Sprinkle generously with sea salt, pepper and thyme.
Roast veggies at 400 for about 30 minutes.
Remove veggies (and drippings) from parchment paper and put into a large Dutch oven.
Add grated orange zest and vegetable stock.
Heat through about 5-10 minutes.
With an immersion blender, puree soup until smooth and creamy.
Add coconut milk to slightly thin the soup and make creamier.
Garnish with thyme leaves to serve.
Roasted Carrot and Ginger Soup has the rich savory flavors of roasted vegetables which really amps up the flavors of this soup.
My personal preference was to serve this soup with Homemade Gluten Free Croutons and with some of the Roasted Carrots on top. I loved the crunchy and creamy together.
Roasted Carrot and Ginger Soup has just a hint of orange peel and thyme.
Ginger and oranges provide such a delightful flavor to this tasty soup.
Here’s the recipe.
ROASTED CARROT AND GINGER SOUP
(My own concoction)
Roasted Carrot and Ginger Soup
Equipment
- 1 orange zester or grater
- 1 large cookie sheet
- parchment paper
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to cut vegetables and mince herbs
- 1 pastry brush
- 1 Dutch oven with lid
- 1 immersion blender preferred, or a regular blender
- 1 wooden spoon
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 1/4 cup avocado oil or olive oil
- 2 large sweet onions (or Vidalia onions) sliced and separated into rings
- 1 or 2 leeks green top removed, rinsed thoroughly and sliced
- 2 cloves garlic minced
- 3 tbsp. fresh ginger grated
- 2 lbs. carrots peeled and sliced like coins
- 8 oz. coconut milk (you can also use almond milk or oat milk)
- 1 tsp. Salt and pepper to taste
- 1/2 to 1 tsp. thyme leaves or to taste
- 1 tbsp. orange zest
- 1 tbsp. sprigs of fresh thyme for garnish, if desired
- 1/4 cup strips of orange peel for garnish, if desired
- 1 cup gluten free croutons for garnish, if desired
- 1/2 cup roasted sliced and peeled carrots for garnish, if desired
Instructions
- Spread a large cookie sheet with parchment paper.
- Slice carrots, onions and leeks and place on parchment paper.
- Add minced garlic and ginger.
- Brush veggies with avocado oil or olive oil.
- Sprinkle with salt, pepper and thyme.
- Bake at 400° about 30 minutes until veggies are cooked.
- Remove veggies (including oil and seasonings) from parchment paper and pour into a Dutch oven.
- Add vegetable stock and orange zest.
- Heat through about 5-10 minutes.
- With an immersion blender, puree ingredients until completely smooth.
- Stir in coconut milk as desired to get the texture you prefer.
- Heat through.
- Ladle into bowls and garnish with fresh thyme, orange peel, roasted carrots or gluten free croutons, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I loved the way this soup turned out and had it for lunches for a few days.
Roasted carrots as a garnish added a little crunch to the creamy smoothness of this soup.
Roasted Carrot and Ginger Soup is healthy, low calorie, clean eating, gluten free and vegan.
I found Roasted Carrot and Ginger Soup creamy and mouthwatering.
You may also enjoy these delicious recipes!
Vegan Tuscan Kale and White Bean Soup
Recipe originally published February 5, 2018.
Roasted Carrot and Ginger Soup
Equipment
- 1 orange zester or grater
- 1 large cookie sheet
- parchment paper
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to cut vegetables and mince herbs
- 1 pastry brush
- 1 Dutch oven with lid
- 1 immersion blender preferred, or a regular blender
- 1 wooden spoon
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 1/4 cup avocado oil or olive oil
- 2 large sweet onions (or Vidalia onions) sliced and separated into rings
- 1 or 2 leeks green top removed, rinsed thoroughly and sliced
- 2 cloves garlic minced
- 3 tbsp. fresh ginger grated
- 2 lbs. carrots peeled and sliced like coins
- 8 oz. coconut milk (you can also use almond milk or oat milk)
- 1 tsp. Salt and pepper to taste
- 1/2 to 1 tsp. thyme leaves or to taste
- 1 tbsp. orange zest
- 1 tbsp. sprigs of fresh thyme for garnish, if desired
- 1/4 cup strips of orange peel for garnish, if desired
- 1 cup gluten free croutons for garnish, if desired
- 1/2 cup roasted sliced and peeled carrots for garnish, if desired
Instructions
- Spread a large cookie sheet with parchment paper.
- Slice carrots, onions and leeks and place on parchment paper.
- Add minced garlic and ginger.
- Brush veggies with avocado oil or olive oil.
- Sprinkle with salt, pepper and thyme.
- Bake at 400° about 30 minutes until veggies are cooked.
- Remove veggies (including oil and seasonings) from parchment paper and pour into a Dutch oven.
- Add vegetable stock and orange zest.
- Heat through about 5-10 minutes.
- With an immersion blender, puree ingredients until completely smooth.
- Stir in coconut milk as desired to get the texture you prefer.
- Heat through.
- Ladle into bowls and garnish with fresh thyme, orange peel, roasted carrots or gluten free croutons, if desired.