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Roasted Carrot Soup with Ginger and Orange_001

Roasted Carrot Soup with Ginger and Orange

Savor the vibrant fusion of sweet roasted carrots, zesty orange, and warm ginger in this sumptuous Roasted Carrot Soup. A perfect blend of flavors that captures the essence of Mediterranean warmth in a bowl, ideal for a cozy dinner or as an elegant appetizer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 190 kcal

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or standard blender
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 2 pounds carrots peeled and chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 1 cup orange juice freshly squeezed
  • 2 tablespoons fresh ginger grated
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup heavy cream optional for garnish
  • Fresh herbs such as parsley or cilantro, for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C). Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through.
  • While the carrots are roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  • Stir in the garlic, ginger, cumin, and coriander. Cook for another minute until fragrant.
  • Add the roasted carrots to the pot and pour in the vegetable broth and orange juice. Bring the mixture to a simmer and let cook for 10 minutes.
  • Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
  • If the soup is too thick, adjust the consistency with additional broth or water until your desired thickness is reached. Season with salt and pepper to taste.
  • Serve hot, garnished with a drizzle of heavy cream and fresh herbs if desired.

Notes

For a vegan version, omit the heavy cream or use a plant-based alternative.
The natural sweetness of carrots pairs beautifully with the acidity of the orange and the spice of the ginger, creating a harmonious balance in this soup.
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Keyword Ginger Orange Carrot Soup, Healthy Soup Recipe, Mediterranean Soup, Roasted Carrot Soup