Roasted Carrot Ginger Soup Recipe - Food Fanatic

Roasted Carrot Ginger Soup Recipe

    4 Servings


  • 1 pound Carrot, peeled and cut into 3-inch segments
  • 1 teaspoon Chili Powder
  • 1 tablespoon Olive Oil
  • 1/2 Yellow Onion, diced
  • 1 stalk Celery, diced
  • 1 tablespoon Fresh Ginger, grated
  • 2 cups Vegetable Broth
  • 1 cup Plain Coconut Milk Yogurt
  • 2 tablespoons Fresh Mint, chopped


  1. Heat the oven to 425°F. Spread the carrots on a baking sheet and sprinkle with the chili powder. Roast for 30 minutes or until soft and slightly charred.
  2. Meanwhile, heat the olive oil in a medium saucepan. Set over medium heat Add the onion and cook until it’s soft and light golden brown, about 8 minutes. Add the celery and ginger and cook 1 minute. Stir in the vegetable broth and bring to a simmer.
  3. Add the roast carrots and simmer 10 minutes, or until very soft. Transfer to a blender, working in batches if needed, and blend into a smooth puree.
  4. Divide the soup between four bowls and top with coconut milk yogurt and fresh mint. 
Roasted carrot ginger soup photo