Spicy Roasted Carrot Garlic and Ginger Soup

This year we were lucky enough to have had a bountiful harvest of our greenhouse carrots. With the chilly winter months upon us, it’s all about staying warm, healthy and enjoying lots of comfort foods. Our local carrots and chillies were paired with ginger and garlic for a simple and delicious soup packed with lots of healthy nutrients. Makes a perfect bowl for a hot breakfast, lunch or a great addition to your dinner menu.


1.5 lbs. carrots, peeled, quartered and cut into 3 inch sticks

2 tbsp. olive oil

6 medium garlic cloves, skin on

Salt and fresh ground pepper

2 tbsp. unsalted butter

1 small onion, diced

1 tbsp. fresh ginger, minced

1 dry chilli, finely chopped (optional)

4 cup vegetable broth

Sunflower or pumpkin seeds for garnish



Preheat oven to 400F. Line a large baking sheet with parchment paper.

In a bowl, toss carrots and garlic with olive oil and season with salt and pepper.

Spread evenly in a single layer on the baking sheet and roast for 30 -35 mins until carrots are tender, slightly golden and garlic has softened.

In a large soup pot, melt butter over medium heat. Add onion, ginger and chillies and sauté for 2-3 minutes until soft and translucent.

Add vegetable broth and bring to a slow simmer and reduce heat to low.

Add carrots and garlic removing it from its skin.

With an immersion blender, puree soup until desired consistency. Season with salt and pepper and continue to simmer for 5-6 minutes.

Place hot soup in bowls, garnish with seeds and additional chillies.



SERVINGS 4 -6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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