Roasted vegetable soups are a weekly staple in our house, and today I’m sharing with you the Best Carrot Soup recipe you will ever try! This Roasted Carrot Soup with Apple and Ginger will even make believers out of the non-carrot fans in your life!
Roasted Carrot Soup Recipe
Creamy vegetable soups are one of my favorite ways to reach my daily vegetable goals.
They are hearty and comforting, plus eating a delicious bowl of vegetable soup tricks my brain into not feeling like I’m consuming TONS of vegetables, so it doesn’t feel like overkill pairing this soup with a side salad or some roasted veggies. This soup tastes indulgent, making healthy eating pleasant and appetizing.
The tartness of the apples in this recipe, along with that zingy heat from the ginger, give this soup depth and round out the earthiness of the carrots.
My staunchly anti-carrot step-dad reluctantly tried some of this roasted carrot soup and was shocked that it didn’t taste like carrots! This is a great recipe if your kids like squash but maybe aren’t huge fans of carrots.
Carrots are a nutrition powerhouse, with beta carotene, fiber, vitamin K1, potassium and antioxidants. They are linked to lower cholesterol and eye health – and beta carotene and antioxidants are linked to reduced cancer risks.
We should be eating all colors of the rainbow and this soup definitely covers you for orange!
What really makes this soup something special are the seasonings! Don’t be afraid of the nutmeg and paprika, or the fresh ginger called for in the recipe. I add a LOT of fresh ginger (easily 3-4 Tablespoons) to this recipe when I make it because I enjoy the flavor and heat, but start off with just an inch or two of fresh sliced ginger at a time until you find your perfect amount.
Can this roasted carrot soup be frozen? Absolutely! Allow the soup to cool completely and freeze in either freezer mason jars or airtight, ziptop freezer bags. The soup can be frozen for up to 3 months without a nutritional or flavor loss.
Roasted Carrot Soup 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 broth (of choice)
- Salt and pepper, to taste
- Thumb-sized piece of ginger, minced (to personal taste)
Tip: add small amounts of ginger at first until you reach your desired heat level.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Sharp kitchen knife
- Vegetable peeler
- Cookie sheet
- High-powered blender
Tip: I used my new Hurom Hexa Power High Speed Blender to make this soup – it blends up the soup easily, resulting in a creamy texture with no “bits” of carrots ruining the texture. It’s also really quiet, so I can make this soup or my favorite smoothie recipes at nap time without worrying that I’ll wake up the children. If you’re in the market for a new blender, or find that your blender isn’t doing a great job of creating smooth soups, I highly recommend it!
How 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.
(You may want to reheat slightly before serving if the soup has cooled during the seasoning process.)
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This creamy carrot soup is a great way to enjoy all of the health benefits of carrots – especially if you’re not a huge carrot fan!