Roasted Carrot and Ginger Soup (Vegan, Gluten Free)

Made with warm spices and root vegetables, this soup is sure to please.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 lb carrots about 6 medium, chopped
  • 3 tbsp olive oil
  • 1/2 tsp cinnamon
  • pepper
  • 2 med onions chopped
  • 2 cloves garlic minced
  • 2 tbsp ginger finely chopped
  • 1 carton vegetable broth about 5 cups


  1. Preheat the oven to 400 degrees. Place the chopped carrots on a large baking tray. Toss with 1 tbsp olive oil, cinnamon and pepper. Bake for 20 minutes, tossing halfway through.

  2. Meanwhile, place a large pot on medium heat, and add 2 tbsp of olive oil. Once it's heated, add the onions. Sautee onions until they begin to soften, about 5-7 minutes. Add the garlic and ginger, and cook for another 2-3 minutes.

  3. Add the carrots to the pot, and pour in the vegetable broth. Turn up the heat to med-high, and bring to a boil. Once soup is bubbling, lower the heat to a simmer for 5 minutes. Remove from the heat, and use an immersion blender to puree the soup.

Recipe Notes

If you don't have an immersion blender, a regular blender will work just as good, but ensure the soup is pureed in batches.