Soups
Soups
Roasted carrot & ginger soup
Roasting concentrates the sweetness of carrots before they become soup.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Roast the carrots
Heat oven to 425°F / 220°C. Toss carrots with half the oil and half the salt. Roast on a tray for 25–30 minutes, turning once, until tender and lightly browned.
Soften the onion
Meanwhile, heat remaining oil in a saucepan. Cook onion for 8 minutes, then add ginger and stir for 30 seconds.
Simmer together
Add roasted carrots and stock. Simmer for 10 minutes so the flavors blend and carrots become very soft.
Blend
Remove from heat. Blend with an immersion blender, keeping the head submerged. Add lemon juice and remaining salt to taste. Thin with water if needed and warm gently before serving.
A little kitchen wisdomRoasting concentrates the sweetness of carrots before they become soup. Fresh ginger gives a warm finish without needing cream.
Make it your own
Use part sweet potato, adjusting roasting time until all pieces are tender.
Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
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Refrigerate perishable leftovers promptly. Read our food storage guide.
