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Zesty Carrot Ginger Soup Recipe

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★★★★★

4.5 from 77 reviews

Zesty Carrot Ginger Soup is a warming, vibrant blend of roasted carrots, aromatics, and a kiss of orange cream. The carrots are caramelized in the oven to deepen their sweetness, then simmered with onion, leek, garlic, and ginger in a flavorful broth, finished with a touch of cream and orange juice for brightness.

Ingredients

Scale

Roasted Carrots

  • 2 1/2 pounds carrots (about 8 large), peeled and sliced into 1/2 inch thick coins
  • 1 tablespoon olive oil (for roasting)
  • Kosher salt, to taste

Sauteed Aromatics

  • 1 tablespoon olive oil
  • 1 medium Vidalia onion, chopped to 1/2 inch pieces
  • 1 medium leek, halved and thinly sliced into 1/2 inch moons
  • 2 cloves garlic, minced
  • 2 inch knob fresh ginger, peeled and grated
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

Liquids and Finish

  • 4 cups low-sodium broth (vegetable or chicken)
  • 2–4 tablespoons orange juice
  • 1/4–1/2 cup heavy cream

Instructions

  1. Heat oven and prep carrots: Preheat the oven to 425°F. Line a baking sheet with parchment paper and position a rack in the lower third of the oven.
  2. Roast carrots: Trim and peel the carrots, slice into 1/2 inch thick coins, toss with 1 tablespoon olive oil and salt, spread in a single layer on the prepared sheet, and roast 20–25 minutes, flipping once, until very tender and edges are caramelized.
  3. Sauté alliums: In a 6-quart Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add onion and leek, toss to coat, and sweat until soft and just starting to brown, about 10 minutes.
  4. Season with ginger and garlic: Add garlic, ginger, and cumin; cook, stirring frequently, until the ginger is very fragrant, about 2 minutes.
  5. Combine and simmer: Transfer roasted carrots to the pot, season with salt and pepper, pour in the broth, bring to a simmer over high heat, then reduce to a gentle simmer and cook 15 minutes to meld flavors.
  6. Finish the soup: Stir in the heavy cream, then blend until very smooth. Add 2 tablespoons orange juice and mix well. Taste and adjust salt, pepper, or orange juice as needed. Serve warm with bread for dipping.

Notes

  • Note 1: Ginger amount can be adjusted to taste; more ginger will give a spicier lift.
  • Note 2: For a lighter version, use half-and-half instead of heavy cream, or omit cream entirely for a vegan option (increase orange juice to brighten the flavor).
  • Note 3: If you don’t have a blender, use an immersion blender directly in the pot until smooth.

Keywords: carrot soup, ginger carrot soup, roasted carrots, orange cream, comforting soup, vegetable soup

Find it online: https://kitchenbyclara.com/zesty-carrot-ginger-soup-recipe/