Vegan Roasted Carrot Ginger Soup You Will Love

There is something deeply comforting about the smell of carrots roasting in the oven. It fills the kitchen with a gentle sweetness that feels like a promise of warmth. This roasted carrot ginger soup is the kind of recipe that slows you down without asking much in return. It reminds me of quiet evenings when the weather turns cooler, when the day has been long, and all you want is a bowl of something nourishing and familiar.

Roasting the vegetables is where the magic begins. The carrots soften and caramelize, the onions turn sweet, and the garlic mellows into something almost buttery. Adding fresh ginger and turmeric brings brightness and balance, cutting through the sweetness with warmth and depth. Coconut milk ties everything together, giving the soup a silky texture that feels indulgent while still being wholesome.

This is not a fussy recipe. It is forgiving, flexible, and made with simple ingredients you probably already have. You can make it for yourself, for family, or as a gentle meal to share with someone who needs comfort. Each spoonful feels grounding, like a small pause in a busy world, reminding you that good food does not need to be complicated to be meaningful.

Step-by-Step Instructions to Make Hearty Lentil Spinach Soup :

Step 1 :

Preheat the oven to 200°C and roast the carrots, onions, and garlic until caramelized. I used a Nordic Ware Aluminum Baking Sheet, but any roasting tray you have at home works perfectly.

Step 2 :

Add the ginger and turmeric during the last few minutes of roasting. Toss everything gently using a OXO Good Grips Silicone Spatula, or just use a regular spoon.

Step 3 :

Transfer the roasted vegetables to a blender. I blended mine in a Ninja Professional Blender, but an immersion blender works just as well.

Step 4 :

Pour in the coconut milk and blend until smooth, then add vegetable broth to reach your preferred consistency.

Step 5 :

Simmer the soup on the stove for a few minutes to combine flavors, seasoning with salt and pepper before serving hot.

Who This Roasted Carrot Ginger Soup Is Perfect For :

Kid-Friendly :

Naturally sweet roasted carrots make the soup gentle and approachable
Smooth, creamy texture with no chunks for easy eating
No spicy heat, just mild warmth from ginger
Comforting flavor that works well for picky eaters

Comfort-Food Lovers Benefits :

Roasted vegetables create deep, cozy sweetness
Creamy coconut milk gives a rich, velvety mouthfeel
Warm ginger and turmeric feel soothing and grounding
Perfect for cold evenings or when you want something nourishing and comforting

Busy-Life Adults Advantages :

Simple prep with mostly hands-off oven roasting
Minimal chopping and easy blending
One roasting pan and one pot keeps cleanup low
Great for make-ahead meals and quick reheating during the week

Vegan & Health-Conscious Appeal :

Naturally dairy-free and plant-based
Packed with vegetables and warming spices
Light yet satisfying without feeling heavy
Easy to adjust for low-sodium or oil-free preferences

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Vegan Roasted Carrot Ginger Soup You Will Love

This roasted carrot ginger soup blends caramelized vegetables, fresh ginger, turmeric, and coconut milk into a silky, nourishing bowl perfect for cooler days.

Comfort Food

Author: wholesome whisk editor Cooking Method: Roasting, Simmering Cuisine: International Courses: Appetizer, Dinner, Lunch Recipe Keys: Dairy Free Mixing Organic Vegan

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Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Servings: 4 Calories: 210 Best Season: Fall & Winter Dietary:

B balanced meal D Dairy-Free F family friendly G Gluten-Free V Vegan

Roasted Carrot Ginger Soup Ingredients

Scale

1/2x 1x 2x 3x

• 700 g Carrots (peeled and chopped)
• 1 tbsp Fresh ginger (grated)
• 1 medium Onion (chopped)
• 4 cloves Garlic (whole)
• 240 ml Coconut milk (full-fat for creaminess)
• 1 tsp Turmeric (ground)
• 500 ml Vegetable broth (low sodium)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black pepper (or to taste)

Instructions

1. Roast carrots, onions, and garlic until caramelized.
2. Add ginger and turmeric near the end of roasting.
3. Blend roasted vegetables with coconut milk until smooth.
4. Add vegetable broth to adjust consistency.
5. Simmer briefly and season with salt and pepper.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 8g40%

Sodium 480mg20%

Potassium 620mg18%

Total Carbohydrate 26g9%

Dietary Fiber 6g24%

Sugars 9g

Protein 4g8%

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Vitamin A 950 mcg

Vitamin C 12 mg

Calcium 80 mg

Iron 2.1 mg

Vitamin E 2.4 mg

Vitamin K 18 mcg

Thiamin 0.1 mg

Riboflavin 0.08 mg

Niacin 1.3 mg

Vitamin B6 0.2 mg

Folate 45 mcg

Biotin 4 mcg

Pantothenic Acid 0.6 mg

Phosphorus 95 mg

Iodine 6 mcg

Magnesium 42 mg

Zinc 0.9 mg

Selenium 2.8 mcg

Copper 0.2 mg

Manganese 0.4 mg

Chromium 1.2 mcg

Molybdenum 9 mcg

Chloride 720 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage
Store in an airtight container in the refrigerator for up to 4 days.

Substitutions
Use almond milk instead of coconut milk for a lighter version.

Serving ideas
Serve with crusty bread or a swirl of coconut cream on top.

Mistakes to avoid
Do not rush roasting; caramelization adds essential flavor.

Chef tips
Blend while vegetables are still warm for the smoothest texture.

Keywords: roasted carrot soup, ginger carrot soup, vegan carrot soup, coconut milk soup