Ginger Carrot Soup

Name: Ginger Carrot Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 Carrots, chopped; 1 Onion, chopped; 3 cloves Garlic; 1½ tsp Ground Ginger; ½ can (13.5 oz) Canned Coconut Milk; 1 tbsp Better Than Bouillon; 2 tbsp Extra-Virgin Olive Oil; 1 tbsp Bottled Lime Juice; Sea Salt, to taste

Sweet roasted carrots blended silky with a warm hit of ginger and coconut, brightened with a squeeze of lime. One sheet pan and a blender.

Hands-on 12 min Total 40 min Serves4 Ingredients9 Cost / Serv.$0.79 Calories232

Batch

Ingredients

Everything here is in your pantry — no shopping trip.

Carrots 8 488 g
Onion 1 110 g
Garlic 3 cloves 9 g
Ground Ginger 1½ tsp 2.4 g
Canned Coconut Milk ½ can (13.5 oz) 200 g
Better Than Bouillon 1 tbsp 17 g
Extra-Virgin Olive Oil 2 tbsp 27 g
Bottled Lime Juice 1 tbsp 15 g
Sea Salt to taste to taste

Method

Heat the oven to 425°F. Toss the 8488 g chopped carrots, 1110 g chopped onion, and 3 cloves9 g garlic with the 2 tbsp27 g olive oil and the 1½ tsp2.4 g ginger, then roast 30 minutes until caramelized and tender — the ginger blooms in the oil as they roast.
- Carrots, chopped8488 g(488 g)(8)
- Onion, chopped1110 g(110 g)(1)
- Garlic3 cloves9 g(9 g)(3 cloves)
- Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
- Ground Ginger1½ tsp2.4 g(2.4 g)(1½ tsp)
Scrape into a pot with the 1 tbsp17 g bouillon dissolved in 4 cups water. Simmer 5 minutes.
- Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
Blend smooth with the ½ can (13.5 oz)200 g coconut milk. Off the heat, season with salt, to taste and a squeeze of 1 tbsp15 g lime to wake it up.
- Canned Coconut Milk½ can200 g(200 g)(½ can)
- Sea Saltto taste
- Bottled Lime Juice1 tbsp15 g(15 g)(1 tbsp)

Kids: naturally sweet as it is — dial the ginger back to ½ tsp and go easy on the lime, and they’ll drink it.

Dietary

Gluten free
Tree nut free
Peanut free
Soy free
Sesame free

Nutrition

Per serving · makes 4

Calories232Protein3.0gCarbs19gFiber4.0gSugars7.4gFat18gSaturated Fat10gSodium447mg

Vitamins & minerals

Iron2.3mgCalcium61mgPotassium594mgMagnesium43mgZinc0.67mgFolate36µgVitamin C11mgVitamin B120.0µgOmega-3 (ALA)0.0g

Estimated from pantry data, excluding Sea Salt (to taste).

Change log · 1 revision

14 Jul 2026

FoundThe most-cooked roasted carrot soups finish with a squeeze of acid and bloom their ginger in oil first; ours added the ginger raw to the simmer and had no bright note.

ChangedMoved the ginger onto the sheet pan to bloom while roasting and added a squeeze of lime off the heat — the lime-and-ginger lift also widens the gap from the plainer cauliflower soup.

MVP field manual · carrot-soup