Roasted Carrot and Ginger Soup with Orange

Last modified on April 24th, 2019 at 11:23 am

We’ve channeled the bright and golden attributes of the sun into this Roasted Carrot Soup enlightened with freshly grated ginger and the juice of a navel orange. I guess you could call it a bowl full of sunshine, or if you’re feeling fancy, you could call it a super blingy 24 Carrot and Ginger Soup. 

January 2017 was noted as being one of the gloomiest January’s in the history of Toronto with 28 fewer sunny hours than average. The days we did have sun, I’d perch in front of the window, shut my eyes and summon the vitamin D into my skin as though it instantly surcharged my happiness.

Close Up to a Bowl of Carrot Soup with Carrot Ribbons, Coconut Cream, and Basil

Now that we’re a few short weeks away from Spring, we’ve channeled the bright and golden attributes of the sun into this Roasted Carrot and Ginger Soup enlightened with squeeze of fresh orange juice.

Throat warming and hearty, this soup is creamy and bright with rich notes of carrot, zingy notes of orange and spicy notes of ginger.  Serve for lunch or even cold winter nights.

Bon appetit,

Chef Sous Chef

How to Make Roasted Carrot and Ginger Soup:

Ingredients for Carrot and Ginger Soup
Roast the Carrots

Preheat your oven to 425°. Peel and roughly chop the carrots into half inch chunks. Place in a roasting pan and toss with olive oil, salt and pepper. Roast until caramelized, about 30 minutes.

Make the Base of the Soup

Heat your soup pot up with some olive oil. Saute the onions, then the garlic, ginger and orange zest. Add the roasted carrots, making sure to get any bits stuck to the bottom of the roasting pan. Use the orange juice or water to help lift it from the pan if necessary. Pour in the water and orange juice, then toss in the bay leaf.

Simmer and Blend

Allow the soup to simmer so all the flavours develop, at least 20 minutes. You can serve the soup as it, but we love our soups blended, so remove the bay leaf and allow the soup to cool slightly. Using a hand blender or your stand blender, pulse the soup to a smooth and creamy consistency. Add back to the soup pot and season with salt and pepper.

Close Up to Carrot and Ginger Soup in a Bowl
Garnish and Enjoy

Now you’re ready to eat your Roasted Carrot and Ginger Soup. Garnish with some fresh basil and a spoonful of coconut milk. After you eat, make sure to leave us a comment and check out some of our other soup recipes.


Roasted Carrot and Ginger Soup with Orange

Two bowls of carrot and ginger soup styled with props

This plant based carrot and ginger soup is fresh, bright, and flavourful with sweet roasted carrots, warming ginger, and a subtle hint of garlic making it a great soup recipe for anytime of the year.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Food + Drink, Appetizer, Main


  • 2 tbsp extra virgin olive oil
  • 2 lbs carrots, rough chopped about 1/2 inch thick
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp grated ginger
  • 1 tbsp orange zest
  • 1/4 cup orange juice
  • 4 cups water
  • 1 small bay leaf
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • basil
  • coconut milk


No. 1 | Preheat the oven to 425°.

No. 2 | Place the carrots in a roasting pan and toss with one tablespoon of olive oil and a pinch of salt and pepper. Roast for 30 minutes, until soft and caramelized.

No. 3 | Once the carrots are roasted, heat your soup pot on medium high heat with the rest of the olive oil. Add chopped onions and sauté for 3-5 minutes, until soft and translucent. Add the garlic and ginger and cook for additional 2-3 minutes. Add the roasted carrots, orange juice, water and bay leaf. Bring to a boil, reduce heat, and allow to simmer for 20-30 minutes.

No. 3 | Remove the bay leaf and blend the soup using an immersion blender or countertop blender. Add the salt and pepper. Taste and adjust seasoning as preferred.

No. 4 | Pour the soup into bowls and garnish with basil and coconut milk.


  • If you are in a rush, you can skip roasting the carrots. Adjust by chopping the carrots into smaller pieces and sautéing with the onions.
Roasted Carrot and Ginger Soup from above


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  • Reply
    November 19, 2017 at 6:53 pm

    What a great name for the soup…lol. Seriously, though the soup is great!

    • Reply
      Chef Sous Chef
      November 20, 2017 at 8:07 am

      Thanks Maggie!

  • Reply
    June 20, 2020 at 12:09 am

    Much too thick! I had to add loads of liquid to thin it down.What did I do wrong?

    • Reply
      Chef Sous Chef
      June 22, 2020 at 10:06 am

      Hi Dani,

      Thanks for the feedback. You probably didn’t do anything wrong. We do prefer our soups on the thicker side, and it may not be the preferred texture of everyone, however, you can always add additional water or even coconut milk to help thin it out to your desired consistency.

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