Vegan Roasted Carrot Soup

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Welcome spring with this flavorful roasted carrot soup! This vegan carrot soup is made with roasted carrots, sweet apples, and zesty ginger.

A stoneware bowl filled with carrot soup.

I don’t know about you, but all of the craziness going on around the world has me really focused on my family and what I can control. One of the things I can control is our meals. I love cooking with seasonal ingredients and one of my very favorite spring-time staples is carrots!

A picture showing the cover images for all three cookbooks written by Aileen Clark.

They last a long time in my fridge and are so versatile! I can turn them into buttered carrots, carrot bread, healthy carrot muffins, even cake! Today, I’m excited to share a recipe for roasted carrot soup with you.

A bowl of carrot soup with carrots, apples, and ginger in the background.

Roasted carrot soup with ginger and apples

I have shared a lot of soup recipes over the years (many including carrots) but never a carrot soup recipe, until now! This carrot soup with ginger has the perfect combination of sweet carrot flavor with the extra layers of flavor from the apples and ginger.

Not a ginger fan? You can control how much ginger (if any) you add to this recipe. If you love it, then add more, just taste test as you go!

Other popular soup recipes on our site including creamy tomato basil soup (or this instant pot version), crockpot broccoli cheese soup, and Instant Pot Minestrone Soup.

A bowl of carrot soup with a gold spoon sticking out of the bowl.

What to serve with carrot ginger soup?

I love serving this soup with a simple side salad and a hunk of homemade bread. Here are a few of our favorites:

Overhead shot of roasted carrot soup on top of a red polka dot place mat.

Roasted Carrot Soup Recipe

Aileen Clark
Welcome spring with this flavorful roasted carrot soup! This vegan carrot soup is made with roasted carrots, sweet apples, and zesty ginger.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish Recipes
Cuisine American
Servings 4 servings
Calories 212 kcal


  • 2 1/2 pounds carrots peeled with stem removed
  • 2 tablespoons olive oil
  • 2 Granny Smith apples cored and sliced thickly
  • 4 cups vegetable broth
  • 2 teaspoons minced ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon paprika
  • Salt and pepper to taste


  • Preheat oven to 350°F.
  • Arrange peeled carrots on a cookie sheet and drizzle with olive oil. Toss to coat.
    Peeled carrots on a cookie sheet and drizzled with oil.
  • Roast carrots for 25-35 minutes, turning once, until charred.
    Roasted carrots on a cookie sheet.
  • Place the apples in between the carrots and continue to roast for another 10-15 minutes, until apples are browned.
    Carrots and apples on a cookie sheet.
  • Place carrots and apples in a blender and add 1 cup of broth.
    Carrots and apples in a blender with broth pouring in.
  • Puree until smooth.
  • Add the ginger and puree again.
    Pureed soup inside blender.
  • Transfer pureed vegetables to a large stock pot and mix in remaining vegetable broth, nutmeg, paprika, salt, and pepper.
  • Cook over medium-high heat, until warmed throughout. About 10 minutes.
  • Serve and enjoy.


Chicken broth may be used in place of vegetable broth.b


Serving: 2cupsCalories: 212kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 906mgFiber: 11gSugar: 16g
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Close up of carrot soup with words "carrot & ginger soup" in orange letters.

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