Vegan Roasted Carrot Soup

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!

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They last a long time in my fridge and are so versatile! I can turn them into an easy (and kid-friendly) side dish, bread, 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:

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5 from 1 vote
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Roasted Carrot Soup Recipe

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

Course Main Dish Recipes
Cuisine American
Keyword carrot and ginger soup, roasted carrot soup, vegan carrot soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Calories 212 kcal
Author Aileen Clark

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. Roast carrots for 25-35 minutes, turning once, until charred.
    Roasted carrots on a cookie sheet.
  4. 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.
  5. Place carrots and apples in a blender and add 1 cup of broth.
    Carrots and apples in a blender with broth pouring in.
  6. Puree until smooth.
  7. Add the ginger and puree again.
    Pureed soup inside blender.
  8. Transfer pureed vegetables to a large stock pot and mix in remaining vegetable broth, nutmeg, paprika, salt, and pepper.
  9. Cook over medium-high heat, until warmed throughout. About 10 minutes.
  10. Serve and enjoy.

Recipe Notes

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

Nutrition Facts
Roasted Carrot Soup Recipe
Amount Per Serving (2 cups)
Calories 212 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 6g
Sodium 906mg39%
Carbohydrates 34g11%
Fiber 11g46%
Sugar 16g18%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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