The super easy Roasted Carrot Soup is a great quick meal, a side to a meal. Make ahead and freeze, or make a double batch and enjoy awesome leftovers. Garnish this Whole30 soup with your favorite toppings and you’ll have a go-to recipe you will crave.
Garnishes for Your Vegan Roasted Carrot Soup:
- chopped nuts (my favorite are honey roasted cashews)
- Paleo croutons
- chopped chives
- slice of lime
- a swirl of non-dairy milk
- a sprinkle of ground cinnamon
Making and enjoying this Paleo creamy carrot ginger soup came as a complete surprise to me. The reason? I saw a photo similar to those in this post and had to try it. The combination of flavors makes it so delicious!
Have I been depriving myself of the best carrot ginger soup all this time?
You have the option to make this soup with a little texture so it is not completely smooth (photographs show my smooth version).
Ingredients For The Best Carrot Ginger Soup Recipe:
- 6-8 large carrots – I used 8 large carrots
- 3 tablespoons olive oil –
- 3 cups organic chicken broth/stock – I used a homemade organic bone broth recipe on this site.
- 1 piece of fresh ginger, about a half inch long, peeled.
- 1 piece fresh thyme – I used 1/4 teaspoon dried thyme.
- For a low fodmap version, I used dried chives (use 1/2 chopped onion as a substitute).
- Salt and freshly ground pepper to taste.
See, not many ingredients, but the combination adds up to big flavor.
The first thing I did was peel and cut the carrots into about 3 inch long pieces. Place the carrot pieces on a baking sheet and sprinkle about 2 tablespoons of olive oil over to coat. Sprinkle generously with salt.
Then I placed the carrots on a parchment lined baking sheet in the oven at 375 degrees F. for about 45 minutes until browned and fork tender.
So, while the carrots are cooking, I placed a few tablespoons of olive oil in a saucepan with the chopped celery (and chopped onions if using). For low-fodmap, add dried chives. Cook at medium-low heat until translucent.
As the celery and onions were cooking, I prepared the ginger (took the skin off with the back of a spoon or knife) and got all the other ingredients ready.
While the celery/ginger/herbs (and onion if using) are sauteeing, this would be a great time to measure the organic chicken bone broth/stock (or vegetable stock). Add to celery mixture and simmer for 5-10 minutes.
The carrots are done; set them aside to cool a bit.
It’s fine if they are slightly blackened in parts if that is your preference. Roast them until they are tender as you will pureeing them.
Remove the ginger from the stock and add the onion to the carrot mixture. Bring to a boil, then simmer for 10-15 minutes. The carrots should be soft enough to puree.
Roasted Carrot Soup – Blender:
Look at that beautiful bright orange color. Add salt and pepper to taste. I had to taste mine right away and it was so good. Dinner that night with no leftovers in sight.
Roasted Carrot Soup is a creamy and delicious soup that is a great accompaniment to a meal or have a light meal all by itself!
- 6-8 large carrots
- 3 tablespoons extra virgin olive oil
- 3 cups organic chicken bone broth (substitute vegetable broth for vegan)
- 1 piece ginger (1/2 inch long piece, peeled
- 1 sprig of thyme or 1/4 tsp. dried
- 1/2 tsp dried chives (substitute 1/2 onion chopped)
- 1 stem organic celery, chopped into 2-inch pieces
- Salt and freshly ground pepper to taste
- 1/4 tsp ground cinnamon
Preheat oven to 375 degrees F.
Peel and slice carrots into 3-inch pieces. Set on a baking sheet pan, sprinkle with about 2 tablespoons olive oil. Season with salt and pepper. Place in oven for 45 minutes to 1 hour until roasted and fork tender. Then set aside to cool.
While the carrots are roasting, place 1 tablespoon olive oil in a pot/soup pot on medium-low heat. Place the chopped celery in the pot and cook and stir for about 5 minutes until celery is translucent. Add the thyme, ginger, chives (or onion), and cinnamon (optional) and cook for another minute.
Add the organic chicken bone broth (recipe for homemade on this site) to the celery mixture and bring to a simmer for 5-10 minutes. Add the cooked carrots.
Blend: either use an immersion blender right in the soup pot or use a quality blender.* Blend until creamy and desired consistency. Add more stock or water as needed. Garnish with chopped chives, chopped nuts, a swirl of non-dairy milk.
Pour back into saucepan and heat on low until ready to serve.
*Make sure the blender works well with hot/warm foods. Do not fill all the way up to the lid (leave some room). Filling the pitcher/container 1/2 way is a good idea.
You could try this recipe with Paleo croutons. Yum! I would love to hear how you like it if you try it.
Recipe adapted from Food52.