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§03 · Dinner · carrot-soup

Revised Aug 2026 · 2 revisions

Ginger Carrot Soup

Sweet roasted carrots blended smooth with a warm hit of ginger and coconut, finished with lime off the heat. One sheet pan and a blender.

Illustration of Ginger Carrot Soup
Hands-on 12 min Total 40 min Serves4 Ingredients9 Cost / Serv.$0.84 Calories235
Servings
4 servings
×1

Ingredients

Everything here is already in your pantry.

Ran low on something?

What swaps in
Carrots
Baby carrots no peeling, more per poundFrozen sliced carrots softer; won't roast
Red Onion
Yellow onion milder cooked, none of the anthocyaninsWhite onion sharper raw, none of the anthocyaninsShallots sweeter and finer; about 3 small per onion
Garlic
Fresh cloves 1 tsp jarred = 1 clove
Ground Ginger
Fresh grated ginger about 1 tbsp per ½ tsp; brighter and hotter, not the same warmth
Canned Coconut Milk
Coconut cream richer; thin with waterHeavy cream 1:1, the closest dairy match for fat and bodyWhole milk about a quarter the fat, so sauces stay thinLight coconut milk thinner, so sauces won't body up the same
Better Than Bouillon
Any vegetable bouillon paste match to 1 tsp per cup of waterVegetable bouillon cubes usually 1 cube per 2 cupsVegetable bouillon powder check the jar; concentrations varyBoxed vegetable broth use in place of the water
Extra-Virgin Olive Oil
Butter 1:1 for cooking; browns at a lower temperature, and it sets solid once coldRefined olive oil higher smoke point, less flavorAvocado oil neutral, very high smoke point
Bottled Lime Juice
Fresh limes 1 lime ≈ 2 tbsp
Sea Salt
Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

What you'll need

Method

  1. Heat the oven to 425°F. Toss the 8488 g chopped carrots and 1110 g chopped onion 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.
  2. Scrape into a pot, stir in the 3 tsp15 g garlic, and add the 1 tbsp17 g bouillon dissolved in 4 cups water. Simmer 5 minutes — long enough to take the raw edge off the garlic.
  3. 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.

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
Calories235Protein3.1gCarbs19gFiber4.1gSugars7.4gFat18gSaturated Fat10gSodium447mg
Vitamins & minerals
Iron2.3mgCalcium64mgPotassium600mgMagnesium43mgZinc0.69mgFolate36µgVitamin C11mgVitamin B120.0µgOmega-3 (ALA)0.0g
Estimated from pantry data, excluding Sea Salt (to taste).
Change log · 2 revisions
  1. 7 Aug 2026

    FoundGarlic moved to jarred minced across the pantry, and minced garlic scorches over a 30-minute roast.

    ChangedThe garlic comes off the sheet pan and goes into the pot with the broth instead — it loses a little roasted sweetness and keeps its bite clean.

  2. 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.

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