Food and Travel & Food and Travel
Six small cream bowls of smooth roasted carrot and ginger soup with restrained yogurt swirls and pumpkin seeds in warm natural light
starter European-inspired vegetariangluten-free

Roasted carrot and ginger soup

A silky, cream-free carrot soup with browned roasted vegetables, fresh ginger, lemon, and optional yogurt.

Prep15 min
Cook45 min
Oven220°C
Servings6
Cook mode

Original recipe informed by Good Food carrot-and-ginger soup technique

Ingredients

Written for a 3 L pot

Units
Servings
6

Soup

  • 1 kg carrots, peeled and cut into 2 cm pieces
  • 300 g yellow onions, cut into wedges
  • 3 garlic cloves, unpeeled
  • 30 ml olive oil
  • 6 g fine salt
  • 1 g black pepper
  • 35 g fresh ginger, peeled and finely grated
  • 2 g ground cumin
  • 1 1/6 L low-sodium vegetable broth
  • 15 ml fresh lemon juice

To finish

  • 120 g plain yogurt (optional)
  • 30 g toasted pumpkin seeds (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Heat the oven to 220°C. Toss the carrots, onions, and unpeeled garlic with the olive oil, two-thirds of the salt, and the pepper on a rimmed tray. Spread into one layer.
  2. Roast for 28 to 35 minutes, turning once, until the carrots are tender and browned at the edges.
  3. Squeeze the garlic from its skins into a soup pot. Add the roasted vegetables, ginger, cumin, broth, and remaining salt. Simmer for 10 minutes.
  4. Blend completely smooth. If using a countertop blender, work in batches and vent the center cap. Add water if the soup is too thick.
  5. Stir in the lemon juice and adjust seasoning. Serve in small bowls with yogurt and pumpkin seeds if wanted.

Make-Ahead and Storage

  • Cool promptly in shallow containers and refrigerate within 2 hours. Keep for up to 4 days at 4°C or colder.
  • Freeze without yogurt for up to 3 months and thaw overnight in the refrigerator.
  • Reheat, stirring, until steaming throughout. Add yogurt and seeds after reheating.

Notes

  • Vegetarian as written; vegan if the yogurt is omitted or replaced.
  • Gluten-free when the broth, spices, yogurt, and seed packaging are verified.
  • Reduce the ginger to 20 g for a milder bowl.

Sources Consulted

Sources consulted

From Christoph Mayer

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