This Roasted Carrot Soup recipe is perfect for a cold night. You’ll love the powerful flavors that come through in this brightly colored, delicious soup recipe. This quick and easy carrot soup recipe is one that is going to be a wintertime staple.
This soup is really comforting and one of my favorite soups to make. I love the taste and texture of this soup and I also really enjoy how it feels me up without making me feel heavy as well.
What can I use instead of carrots?
If you’re not a huge fan of carrots, no worries. You can easily replace the carrots with squash instead. Just swap out the carrots for squash and continue along with the recipe.
They actually have a similar taste so it shouldn’t really affect the outcome of your soup.
How long does carrot soup last in the fridge?
I’m not a big fan of leaving anything too long in the fridge so I always say that the max amount of time for leftovers is 3 days. If you need to keep it longer than that, you might want to consider freezing it.
Can you roast carrots?
Absolutely! Roasted carrots are the best! You just need to add a little bit of seasoning to your liking and toss them in some olive oil or coconut oil. Then you can roast them in the oven!
How do you make carrot and ginger soup?
All you need to get started are the simple ingredients listed below:
- 10 Carrots, peeled (approximately 2.5lb)
- 2 Tablespoons olive oil
- 2 green apples, cored and sliced thickly
- 2 teaspoons nutmeg
- 1 teaspoon paprika
- 4 cups veggie broth
- Salt and pepper, to taste
- Thumb-sized piece of ginger, minced (to personal taste)
To Make Roasted Carrot Soup:
Preheat oven to 350F
Peel your carrots and place whole on a cookie sheet.
Drizzle carrots with olive oil and toss to coat completely.
Roast carrots for 25-35 minutes, turning once, until charred.
Remove the cookie tray from the oven and place the apples in between the carrots.
Continue to roast for 10-15 minutes until apples are browned.
Place carrots and apples in a blender and add broth.
Puree until smooth.
Add the seasoning and a bit of ginger. Puree.
Taste and adjust, as desired.
Roasted Carrot Soup
Roasted carrot soup is an easy carrot soup recipe with carrots, apples, ginger, veggie broth and spices. This vegan roasted carrot soup recipe is perfect for those cold fall and winter days.
Ingredients
- 10 Carrots, peeled (approximately 2.5lb)
- 2 Tablespoons olive oil
- 2 green apples, cored and sliced thickly
- 2 teaspoons nutmeg
- 1 teaspoon paprika
- 4 cups veggie broth
- Salt and pepper, to taste
- Thumb-sized piece of ginger, minced (to personal taste)
Instructions
Preheat oven to 350F
Peel your carrots and place whole on a cookie sheet.
Drizzle carrots with olive oil and toss to coat completely.
Roast carrots for 25-35 minutes, turning once, until charred.
Remove the cookie tray from the oven and place the apples in between the carrots.
Continue to roast for 10-15 minutes until apples are browned.
Place carrots and apples in a blender and add broth.
Puree until smooth.
Add the seasoning and a bit of ginger. Puree.
Taste and adjust, as desired.
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