Recipe: Roasted Carrot Soup.

I haven’t posted a recipe in ages!  If you’re already stuffed full with holiday sweets and are actually craving something healthy for balance (!) or you have a cold storage room brimming with carrots (or both), here goes:

Roasted Carrot Soup

8 large carrots, peeled, sliced into 1″ medallions

1 tbsp olive oil

2 tbsp butter

1 medium onion, diced

1 tsp fresh gingerroot, peeled and minced

2 cloves garlic, minced

4 cups chicken or vegetable broth

1/4 cup milk, optional

Salt and pepper to taste

Fresh chopped parsley for garnish

Preheat oven to 350 degrees Fahrenheit.  Cover a baking sheet with a piece of baking parchment.  Combine chopped carrots and olive oil in a small bowl and mix until the carrots are covered in the oil.  Spread the carrots out on the baking sheet in a single layer.  Place in hot oven and roast for 30 minutes.  Remove from oven and turn the carrots; roast another 20 minutes.  Remove from oven and use in recipe.  (You can also cool the carrots, then refrigerate them until ready to use).

To make the soup:

Melt 2 tbsp of butter in a large saucepan.  Add onion and saute gently until onion is soft.  Add roasted carrots, gingerroot, garlic, and broth.  Bring to a boil, then turn the heat down and allow to simmer for 10 minutes.

Remove the soup from the heat and use an immersion blender to carefully puree the hot vegetables and broth.  Wear a welder’s helmet, apron, and arm guards if you’re not good with the blender, and be prepared to call a professional cleaning service that specializes in disaster restoration to deal with the carrot spray all over your kitchen tile.  (This safety recommendation comes from someone who has a tendency to make a gigantic mess in the kitchen – I remember when I was a kid and I’d “help” my Mum whip cream.  Four days after an “episode,” she’d still find whipped cream on the chandelier, in the boot closet, and on the door handle of the car parked in the driveway).

At any rate, to finish:

Place the soup back on the burner and add the milk, if using.  Season with salt and pepper, to taste.  Stir and cook just until reheated, then ladle the soup into bowls.  Garnish with chopped parsley.  Yield: 2 large servings or 4 small ones.

Note:  If you are a big fan of the flavour of ginger, feel free to add a bit more to this recipe, as it can easily handle it.

Metric Conversion Tables.



  1. Thank you so much for the recipe and the good laugh. A good start to a rainy day. I’m thinking I could make this with a butternut squash as well. I don’t have an immersion blender but I have a very old Vitamix blender with a metal container that works even better. I’ll have to give it a try as I LOVE ginger. You set me on the path this morning to hunt down the recipe for the Asian Ginger Broth I get at Sweet Tomatoes restaurant when I go there for lunch with my friend. They don’t have it often so I’m delighted when they do. I’ve made lentil soup and 13 bean soup in the last week. Winter calls for it. Yum. I used to eat so many carrots my skin started to turn orange. 🙂

    • I’m thinking butternut squash would work very nicely, indeed!

      That Asian Ginger Broth sounds absolutely delicious…as do the lentil and bean soups you’ve been making. There’s definitely something so comforting about soup during the wintertime. 🙂

  2. I love soups like this! Sometimes I use a Thai curry paste in addition to the ginger and a can of coconut milk. At the very end I wilt some baby spinach into the soup for color and flavor.
    Can’t go wrong with a roasted veggie soup! Yum!

    • A little Thai curry paste and coconut milk would be ideal for this soup – I’m going to try those additions next time! The spinach would be lovely as well (but I’ll have to convince the hubby of this, LOL!).

  3. I’m so envious of those carrots. After repeated failures we finally gave up on trying to grow them. We do love our veggie soups in the winter. But sadly, no carrot soup for us. 😦

    • This year wasn’t the best for growing carrots here, either…very hot and dry and it seemed to take forever for the seeds to germinate, no matter when they went into the ground. I garden in community garden and everyone there had the same difficulty. They can be tricky depending on the type of soil, too – is that what you’re finding in your garden? I know some people grow the short varieties in containers – I may try that next year instead.

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