• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef
  • Summer
  • Recipes
  • Cookbook
  • Press
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Summer
  • Recipes
  • Cookbook
  • Press
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer
    • Recipes
    • Cookbook
    • Press
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Soup Recipes

    Roasted Carrot and Ginger Soup with Orange

    Published: Mar 5, 2017 · Modified: Jun 26, 2023 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Carrot and Ginger Soup Image with Recipe Info

    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. 

    Close Up to Carrot and Ginger Soup in a Bowl

    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.

    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 a 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

    Ingredients for Carrot and Ginger Soup

    Ingredient List

    • Extra virgin olive oil
    • Carrots
    • Garlic
    • 1 small onion chopped
    • Ginger
    • Orange
    • Bay leaf
    • Salt and pepper
    • Basil (garnish)
    • Coconut milk (garnish)

    Find the complete recipe with measurements below.

    Recipe Steps: How to Make Roasted 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.

    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.

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

    Recipe Card

    Two bowls of carrot and ginger soup styled with props

    Roasted Carrot and Ginger Soup with Orange

    4.50 from 2 votes
    Philip Lago and Mystique Mattai
    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.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr

    Ingredients
      

    • 2 tablespoon extra virgin olive oil
    • 2 lbs carrots rough chopped about ½ inch thick
    • 3 cloves garlic chopped
    • 1 small onion chopped
    • 2 tablespoon grated ginger
    • 1 tablespoon orange zest
    • ¼ cup orange juice
    • 4 cups water
    • 1 small bay leaf
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Garnish

    • 4 sprigs basil
    • 8 teaspoon coconut milk

    Instructions
     

    • Preheat the oven to 425°.
    • 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.
    • 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.
    • 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.
    • Pour the soup into bowls and garnish with basil and coconut milk.

    Recipe Notes

    • 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.

    Nutrition

    Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 462mg | Potassium: 840mg | Fiber: 7g | Sugar: 13g | Vitamin A: 38035IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 1mg

    Additional Information

    Course: Appetizer, Soup
    Cuisine: north american
    Servings: 4 servings
    Calories: 197
    Tried this recipe?Leave a comment and let us know!

    More Best Soup Recipes

    • butternut squash chicken soup in a bowl with a spoon.
      Butternut Squash Chicken Soup
    • carrot and butternut squash soup in a bowl topped with pumpkin seeds surrounded by ingredients.
      Carrot and Butternut Squash Soup
    • corn chowder with sausage in a bowl with a spoon with corn husks and pot of soup around it.
      Corn Chowder with Sausage
    • Bowl of creamy cauliflower soup topped with a drizzle of olive oil, sage, raisins and walnuts.
      Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble

    Reader Interactions

    Comments

    1. Dani says

      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?4 stars

      Reply
      • Chef Sous Chef says

        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.

        Reply
    2. Maggie says

      November 19, 2017 at 6:53 pm

      What a great name for the soup...lol. Seriously, though the soup is great!5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:07 am

        Thanks Maggie!

        Reply
    4.50 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Philip and Mystique.

    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

    LEARN MORE

    Summer Recipes

    • corn chowder with sausage in a bowl with a spoon with corn husks and pot of soup around it.
      Corn Chowder with Sausage
    • brownie waffle ice cream sandwich with chocolate ice cream on a plate.
      Waffle Ice Cream Sandwich
    • sweet coleslaw in a bowl with ingredients around it.
      Sweet Coleslaw with Maple Syrup
    • lemon créme brûlée topped with blueberries and blackberries cracked open with a spoon.
      Lemon Crème Brûlée
    • A slice of Neapolitan-style big mac pizza with wood fired crust on a white plate topped with lettuce, pickles, onions and big mac sauce.
      Big Mac Pizza
    • Italian sausage sandwich with roasted peppers and onions, drizzled with basil aioli.
      Italian Sausage Sandwich with Peppers
    Summer Recipes

    We Wrote a Cookbook!

    Mindful cooking to make every meal an experience.

    GRAB YOUR COPY

    Popular Recipes

    • 4 slices of heirloom tomatoes, grape tomatoes, small leaves, and spoonful of burrata cheese on a grey plate with antique serving spoon.
      Burrata Caprese Salad
    • Gnocchi in lemon cream sauce in a white pasta bowl on a marble table topped with basil and lemon.
      One-Pot Gnocchi with Creamy Lemon Sauce and Basil
    • Grilled BBQ Jerk Chicken Sandwich on a sesame seed bun with grilled pineapple and coleslaw
      Grilled Jerk Chicken Sandwiches with Grilled Pineapple
    • a bowl of butternut squash gnocchi topped with black pepper.
      Butternut Squash Gnocchi
    • Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
      Egg and Sausage Breakfast Sandwich
    • dairy free butter chicken in a shallow silver bowl with cilantro and served with naan.
      Dairy Free Butter Chicken with Coconut Milk
    Popular Recipes

    Footer

    ↑ BACK TO TOP

    Ready to diversify your inbox?

      Chef Sous Chef

      About
      Recipe Index
      Cookbook
      In the Press
      Privacy Policy
      Accessibility Policy
      Contact

      Recipes

      Fusion Food Recipes
      Date Night Recipes
      Dessert Recipes
      Sandwich Recipes
      Salad Recipes
      Pasta Recipes
      Soup Recipes

      Chef Sous Chef Logo with Tagline
      • Instagram
      • YouTube
      • Pinterest

      Disclaimer: If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission.
      Copyright © 2018-2025 Chef Sous Chef Inc.

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.