This roasted carrot soup is a warm, flavorful, and comforting plant-based dish that’s perfect for cozy evenings. At Ahimsa Plant Kitchen, I love how roasting vegetables in the oven intensifies their natural sweetness, and this recipe is a perfect example. Tender roasted carrots form the base of a creamy soup, while the addition of ginger and Thai curry spice powder brings warmth, depth, and a subtle kick of flavor.
What makes this roasted carrot soup special is its balance of flavors and textures. The roasted carrots provide natural sweetness and body, while the ginger adds brightness and spice. Thai curry powder introduces aromatic notes that elevate the soup, creating a complex yet comforting taste. Blending the ingredients results in a smooth, velvety texture that’s satisfying and nourishing with every spoonful.
This soup is incredibly versatile and convenient. It can be made ahead of time and stored in the fridge for a few days, or frozen for later use. I love preparing a large batch, as it makes weekday meals effortless. The recipe is also forgiving—if you want to experiment, you can add coconut milk for creaminess, a splash of lime for tang, or fresh herbs for extra aroma.
Roasted carrot soup is perfect for lunch, dinner, or as part of a meal prep plan. Each bowl is cozy, flavorful, and packed with wholesome, plant-based ingredients. It’s a simple yet elegant recipe that transforms humble carrots into a delicious, nourishing soup that warms both body and soul. Whether enjoyed solo or shared with family and friends, this roasted carrot soup is a recipe that’s as comforting as it is delicious.
Roasted Carrot Ginger Soup
Ingredients
- 2 lbs / 1 kg carrots
- 1 head garlic tip chopped off
- 1 can coconut milk
- 2 tsp Thai curry spice powder
- 1.5 inch / 4cm ginger peeled
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- water / soup stock as needed
- 1/4 tsp chili flakes optional, for topping
Instructions
- Start by washing and trimming the ends off of the carrots. Rub them with olive oil, salt, and the Thai curry powder. Then roast them in the oven along with a head of garlic at 395 degrees F / 200 degrees C for about 50 minutes or until soft. Remove the garlic after 25 minutes.
- Once the carrots and garlic have cooled down, squeeze out the garlic and place it in a blender along with the ginger, coconut milk, and about 1 cup of water or soup stock. Blend until smooth, adding more water or stock until you reach your desired consistency.
- Reheat the soup in a pot, and serve it with a drizzle of olive oil, a sprinkle of chili flakes (if you like a bit of heat), and your favorite bread. Enjoy!