This Roasted Carrot Ginger Soup is super creamy and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes!
Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor.
This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about!
After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Carrots
- Coconut oil
- Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store.
- Garlic
- Fresh ginger
- White onion
- Vegetable broth – Here’s how to make your own vegetable broth .
- Coconut milk
- Lime
- Sea salt
Optional:
- Turmeric – This will amp up the anti-inflammatory benefits of your soup!
- Additional ginger
- Pinch of cayenne or a Scotch bonnet/habanero pepper
Garnish ideas:
- Fennel
- Cilantro
- Crispy chickpeas
- Toasted cashews
- Vegan yogurt or cashew cream
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later!
Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup.
Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded.
Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic.
Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
- Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space.
- The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots , (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil , 13.05 g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic , skins smashed but left on
- 1 inch knob of fresh ginger , ( 14 g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion , 100 g to 150 g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth , boiling hot*
- 13.5 oz coconut milk , 400 g canned and full fat
- juice of one regular sized lime , or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
This Roasted Carrot Ginger Soup is super creamy and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes!
Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor.
This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about!
After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Carrots
- Coconut oil
- Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store.
- Garlic
- Fresh ginger
- White onion
- Vegetable broth – Here’s how to make your own vegetable broth .
- Coconut milk
- Lime
- Sea salt
Optional:
- Turmeric – This will amp up the anti-inflammatory benefits of your soup!
- Additional ginger
- Pinch of cayenne or a Scotch bonnet/habanero pepper
Garnish ideas:
- Fennel
- Cilantro
- Crispy chickpeas
- Toasted cashews
- Vegan yogurt or cashew cream
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later!
Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup.
Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded.
Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic.
Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
- Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space.
- The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots , (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil , 13.05 g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic , skins smashed but left on
- 1 inch knob of fresh ginger , ( 14 g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion , 100 g to 150 g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth , boiling hot*
- 13.5 oz coconut milk , 400 g canned and full fat
- juice of one regular sized lime , or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
This Roasted Carrot Ginger Soup is super creamy and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes!
Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor.
This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about!
After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Carrots
- Coconut oil
- Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store.
- Garlic
- Fresh ginger
- White onion
- Vegetable broth – Here’s how to make your own vegetable broth .
- Coconut milk
- Lime
- Sea salt
Optional:
- Turmeric – This will amp up the anti-inflammatory benefits of your soup!
- Additional ginger
- Pinch of cayenne or a Scotch bonnet/habanero pepper
Garnish ideas:
- Fennel
- Cilantro
- Crispy chickpeas
- Toasted cashews
- Vegan yogurt or cashew cream
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later!
Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup.
Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded.
Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic.
Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
- Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space.
- The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots , (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil , 13.05 g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic , skins smashed but left on
- 1 inch knob of fresh ginger , ( 14 g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion , 100 g to 150 g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth , boiling hot*
- 13.5 oz coconut milk , 400 g canned and full fat
- juice of one regular sized lime , or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
This Roasted Carrot Ginger Soup is super creamy and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Sometimes shortcuts in recipes have you sacrificing flavor in order to get dinner on the table sooner. Other times, a shortcut makes cooking easier and makes for an even tastier meal. This is one of those recipes!
Roasting carrots and onions in the oven means this carrot soup is more hands-off than a traditional soup that involves sautéing veggies on the stovetop. But this Roasted Carrot Soup is also miles better than a standard carrot soup because roasting caramelizes the veggies and adds depth and complexity to the flavor.
This alone makes for a delectable soup, but I decided to take it to the next level by adding five cloves of roasted garlic, freshly grated ginger, creamy coconut milk, freshly-squeezed lime juice, and fragrant garam masala. This is a vegetable soup worth getting excited about!
After the vegetables are roasted, all you have to do is add them to your blender with broth, turn it on, and your soup is done! And all you needed was 7 minutes of prep work.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Carrots
- Coconut oil
- Garam masala – Garam masala is a fragrant blend of spices commonly used in South Asian cuisine. Each region has their own variation; you can make your own to keep on hand in your pantry or buy it in the spice section at the grocery store.
- Garlic
- Fresh ginger
- White onion
- Vegetable broth – Here’s how to make your own vegetable broth .
- Coconut milk
- Lime
- Sea salt
Optional:
- Turmeric – This will amp up the anti-inflammatory benefits of your soup!
- Additional ginger
- Pinch of cayenne or a Scotch bonnet/habanero pepper
Garnish ideas:
- Fennel
- Cilantro
- Crispy chickpeas
- Toasted cashews
- Vegan yogurt or cashew cream
How to Make Roasted Carrot Ginger Soup
If you’re feeling ambitious, you can easily double this recipe by roasting a second sheet pan of veggies. Eat half now and freeze the rest for later!
Prepare. Preheat the oven to 425ºF. Line a sheet pan with parchment paper, foil, or a silicone mat for easy cleanup.
Season the vegetables. Place the carrots and onions on the prepared pan and drizzle them with olive oil. Season with the garam masala, sea salt, and ground black pepper; toss to coat, then add the garlic cloves. Spread the veggies evenly, making sure they’re not crowded.
Roast. Place the sheet pan in the oven and roast for 30 to 35 minutes, stirring halfway through the cooking time. When they’re done, the vegetables should be softened and browned on the edges. Carefully remove the skins from the garlic.
Puree. Transfer the vegetables to a blender and add all of the remaining ingredients. Use the soup setting on your blender or turn it to high and blend until creamy and smooth. Taste and season with additional salt and pepper, then serve.
Tips for Success
Roasted carrot soup is one of the easiest soups you’ll ever make, but these tips will help ensure that it turns out perfect!
- Use two sheet pans if needed. If you crowd your vegetables, they’ll steam instead of roasting and caramelizing. If your veggies look crowded on the sheet pan, transfer half of them to a second pan so they have sufficient space.
- The broth needs to be hot. You’re not cooking the soup after pureeing, so heat up the broth before you put it in the blender with the vegetables. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Don’t overload your blender. You can puree the soup in batches if you need to!
How to Store and Reheat
This is the kind of soup that tastes better and better as the days pass! Store it in an airtight container in the refrigerator for up to 5 days; reheat it in the microwave or on the stovetop.
Can This Be Frozen?
Yes, like most soups, this one freezes beautifully! Store your roasted carrot soup in a zip-top freezer bag or airtight container for up to 3 months. You can reheat it from frozen or let it thaw in the refrigerator before warming it up.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots , (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil , 13.05 g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic , skins smashed but left on
- 1 inch knob of fresh ginger , ( 14 g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion , 100 g to 150 g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth , boiling hot*
- 13.5 oz coconut milk , 400 g canned and full fat
- juice of one regular sized lime , or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
Roasted Carrot Ginger Soup
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil 13.05 g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic skins smashed but left on
- 1 inch knob of fresh ginger ( 14 g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion 100 g to 150 g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth boiling hot*
- 13.5 oz coconut milk 400 g canned and full fat
- juice of one regular sized lime or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you’re not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Video
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
Nutrition
Roasted Carrot Ginger Soup https://jessicainthekitchen.com/roasted-carrot-soup-vegan-gluten-free-easy/ January 31, 2022
Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush . A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies , Vegan Beet Falafel with Harissa Tahini Dressing , and Kale Salad with Sesame Tahini Dressing .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sesame seeds – If your grocery store has a bulk section, you’ll likely find sesame seeds there!
- Olive oil – Use a high-quality extra-virgin olive oil.
How to Make Tahini
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender . Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
Tips for Success
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
- Keep a close eye on the sesame seeds. They can go from lightly toasted to burnt super fast! If your oven tends to cook hot, check the seeds at the 8 minute mark, or toast the seeds in a large skillet on the stovetop instead.
- Get the right consistency. Tahini is also called tahini paste , which gives you a good idea of what the consistency should be. If needed, you can add more olive oil as you process it, but it should be smooth and thick, similar to an almond butter.
- No food processor? You can make tahini the traditional way, using a mortar and pestle.
How to Store
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
Can This Be Frozen?
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Ingredients
- 16 oz sesame seeds , I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes – this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
