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Vegan Roasted Carrot Ginger Soup

My delicious Vegan Carrot Ginger soup is anti-inflammatory, immune boosting and healing! The fresh, spicy ginger will invigorate your senses while the naturally sweet carrots will leave you happy and satisfied. I love to serve it up with chopped parsley and a drizzle of raw honey or maple syrup (vegan option). If you’re cutting down on sugar, add a squeeze of lemon for a tart top off!

Carrots offer a variety of health benefits! Rich in beta carotene + vitamin A, they will leave your skin hydrated + glowing, reduce blemishes and scaring, keep hair shiny+ strong, and help prevent wrinkles. They are also high in vitamin C which will help boost immunity and fight infection.

Roasting the carrots before adding them to the soup pot will bring out all of the natural sugars and provide a more robust flavor! Adding fresh AND powdered ginger will add an anti-inflammatory benefit to the soup, and also aid in immune boosting benefits! If you love spicy sweet, I’m positive you’ll enjoy my Vegan Roasted Carrot Ginger Soup!

I hope you love it! Let me know how it comes out and make sure to tag me on Instagram @health.girl.guru and #HGGBITES

Disclosure: This post contains affiliate links from companies I know and believe in. If you decide to make a purchase using my links, I will earn a commission at no extra cost to you. I link these products because of their quality, and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you 🙂

Vegan Roasted Carrot Ginger Soup

Prep time: 10 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 5 Minutes
Servings: 10

Ingredients

Vegan Roasted Carrot Ginger Soup
  • 1 large sweet onion
  • 15 large carrots
  • 1” fresh ginger
  • 2 garlic cloves
  • 64 oz vegetable broth (2 boxes)
  • 3-4 Tbsp olive oil
  • 1 Tbsp cinnamon, plus an extra sprinkle
  • 1/2 Tbsp powdered ginger
  • Celtic salt + Pepper to taste

Instructions

1. Preheat oven to 375. Wash, trim and shave carrots. Place carrots on parchment lined baking sheet. Drizzle with olive oil and add salt + pepper to taste. Add a sprinkle of cinnamon and powdered ginger and bake for 45 min or until slightly browned, turning them over half way through.
2. While carrots are baking, chop the onion and mince garlic. Shave ginger and mince. Add 1 Tbsp of olive oil to your soup pot and heat on medium. Once hot, add onions, garlic and ginger and cook until slightly browned and aromatic. Remove from heat and set aside until carrots are ready.
3. Remove carrots from oven once browned. Add whole carrots into the soup pot, then add the broth. You can slice carrots into small chunks with your mixing spoon. Stir 1 Tbsp cinnamon and 1/2 Tbsp ginger . Add more salt + pepper to taste if desired.
4. Using an immersion blender (or adding soup to your countertop blender), pulse soup to desired texture. I like to leave small chunks of carrots for texture, but if you prefer a velvety texture, blend until smooth.
5. Serve with chopped parsley and a drizzle of raw honey!
Print
Stores in the fridge for 5 days.

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