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Carrot GInger soup Final 4057

Carrot Ginger Soup

Author: Traffic Light Cook
This yummy lemony carrot ginger soup is a perfect food for lunch or dinner during winter and works as a preventive or restorative food in this flu season. 
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Gluten-free, Vegan
Servings 5
Calories 110 kcal


  • 1 tsp avocado oil (or any other)
  • 1 lb carrots (roughly chopped, about 8-10 medium-size carrots)
  • 1 cup onion (roughly chopped, about 1 medium-size onion)
  • 2 tsp ginger (grated)
  • 2 tsp lemon zest* (about one lemon)
  • 2 tbsp golden raisins (or any other variety)
  • 3/4 tsp sea salt (or any other kind)
  • 4 1/4 cups homemade vegetable broth (or any low-sodium vegetable broth)
  • 2 tbsp almonds (slivered and toasted, optional)


  • Preheat oven to 400°F (205°C). Roughly chopped carrots and onion and add to a baking dish** in a single layer. Add 1/4 cup of vegetable broth and 1/4 tsp salt to the veggies. Mix with hand to evenly coat the vegetables. Roast*** in a pre-heated oven for 45-60 minutes. 
    Carrot GInger soup Process 1
  • In a heavy-bottom soup pot, heat 1 tsp of oil over medium heat. Add ginger and stir and let it cook for 10 seconds in the oil. Add oven-roasted carrots and onions, 1/2 tsp of salt, 4 cups of vegetable broth, lemon zest, and golden raisins. Bring the soup to a gentle simmer over medium heat (about 10-12 minutes) and let is cook for another 10 minutes. 
  • Take soup off the stove and let it cool completely. Puree soup in a blender. Check to make sure there are no annoying no veggie bits left in the soup. Lightly toast almonds in a toaster or over stovetop in a heavy-bottom skillet. Enjoy with a bean salad!


*If you like your soup to be more lemony--add additional 1-2 tsp of lemon zest
**baking dish should be big enough to hold carrots and onions in roughly single layer. If the baking dish is smaller, you may need to turn the veggies a couple of times for even baking. I used 9"x15" baking dish. 
***you can also roast vegetables on stovetop in a wide-mouth, heavy- bottom pan on low-medium heat. An alternative to roasting is steaming vegetables. 
Serving size: if you are having as a main dish, this soup serves 4; as a side dish serves 6. 


Serving: 1cupCalories: 110kcalCarbohydrates: 20gProtein: 2gFat: 3gSodium: 360mgPotassium: 409mgFiber: 3gSugar: 11gVitamin A: 15500IUVitamin C: 9.1mgCalcium: 50mgIron: 0.5mg
Tried this recipe?Let us know how it was!