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Healthy Ginger Carrot Soup

healthy ginger carrot soup - featured image

A quick and easy anti-inflammatory soup combining roasted carrots and fresh ginger for a comforting, nourishing bowl perfect for cozy evenings.

Ingredients

Scale
  • 6 large carrots, peeled and chopped
  • 2 tablespoons fresh ginger, finely grated
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, preferably low sodium
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh orange juice
  • 1 teaspoon ground turmeric (optional)
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1/2 cup coconut milk (optional)
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and chop carrots into roughly 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the baking sheet.
  3. Roast carrots for about 25 minutes until tender and slightly caramelized.
  4. While carrots roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
  5. Add minced garlic and cook for 1-2 minutes, stirring frequently.
  6. Stir in grated ginger and ground turmeric (if using). Cook for 1 minute until fragrant.
  7. Add roasted carrots to the pot. Pour in vegetable broth and orange juice. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  8. Remove from heat and blend soup until smooth using an immersion blender or regular blender in batches.
  9. Stir in coconut milk (if using) and fresh lemon juice. Adjust salt and pepper to taste.
  10. Ladle soup into bowls and garnish with chopped parsley or cilantro.

Notes

If soup is too thick, thin with additional broth or water. Do not skip lemon juice at the end to brighten flavors. Fresh ginger is preferred over ground for best flavor. When blending hot soup, remove blender lid center and cover with kitchen towel to prevent splatters. Soup keeps well refrigerated for 4 days and freezes for up to 3 months.

Nutrition

Keywords: ginger carrot soup, healthy soup, anti-inflammatory soup, vegan soup, dairy-free soup, quick soup, roasted carrot soup