Roasted Carrot and Ginger Soup with Orange

Two bowls of carrot and ginger soup styled with props

4.50 from 2 votes

Roasted Carrot and Ginger Soup with Orange

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.

Prep Time15

Cook Time1

Course: Appetizer, Soup

Cuisine: north american

Keyword: Vegan, Vegetarian

Servings: servings

Calories: 197kcal

Author: Philip Lago and Mystique Mattai

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.

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