Roasted Carrot Ginger Soup

recipe for creamy carrot ginger soup

This is the perfect soup to warm up with on a cool autumn or winter day. It’s so easy to make that you won’t dare buy the packaged stuff again.




  1. Preheat oven to 400 degrees
  2. Trim tops off of carrot and place whole carrots on cookie sheet
  3. Add onions, thyme and celery
  4. Make sure that all vegetables have contact with the pan
  5. Drizzle with olive oil and roasted between 30-45 minutes until tender
  6. While vegetables are roasting, heat vegetable broth until hot on stove or in microwave (about 2 minutes)
  7. Remove vegetables from pan. Cut into smaller pieces if necessary and blend in food processor or blender, along with ginger while slowly adding the broth. If your high powered blender has a soup setting, please use it. That’ll give you a nice creamy soup at the end. 
  8. Add coconut milk and continue to blend until creamy
  9. Season with salt and pepper to taste