There’s something magical about the way roasted carrots transform in the oven—they become sweet, earthy little flavor bombs. Add a touch of maple, a kiss of ginger, and suddenly you’ve got a soup that feels like a hug in a bowl. This Maple Roasted Carrot & Ginger Soup is one of my go-tos, especially on those chilly evenings when I want something nurturing yet bright. So pull up a seat in my cozy kitchen, and let’s make a pot of goodness together.
Why You’ll Love This Recipe
This soup has been my weeknight lifesaver more times than I can count—it’s batch-friendly, freezer-friendly, and kid-approved (seriously, the subtle sweetness seals the deal). Plus, it’s just elegant enough to serve at a cozy fall dinner party. Win-win.
- Deep flavor: Roasting the carrots adds caramelized sweetness you can’t get any other way
- Budget-friendly: Simple pantry staples come together in a sophisticated way
- Wholesome & gluten-free: Naturally gluten-free and easily made vegan
- Customizable: Add cream for richness or keep it dairy-free with coconut milk
- Perfect for make-ahead: Keeps beautifully in the fridge or freezer
Ingredients Breakdown
Essentials
- 2 lbs carrots, peeled and cut into 1-inch sticks
- 2 tbsp extra-virgin olive oil (plus 1 tbsp for the soup base)
- 2 tbsp maple syrup (plus 1/4 to 1/3 cup for the soup)
- Salt and pepper
- 1/2 tsp smoked paprika (optional, but great flavor)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable stock (or chicken stock)
- 1/2 cup coconut milk or heavy cream (optional, for richness)
- 1 tbsp lemon juice or apple cider vinegar
- Pinch of red pepper flakes (optional)
Pro Tips
- Choose carrots that are fresh and firm—really sweet ones will amplify the flavor naturally
- Use fresh ginger over powdered; it gives the soup a lively zip
- You can sub cashew cream if avoiding dairy or coconut
- Boost umami with a spoonful of white miso stirred in at the end
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Toss the carrot sticks with 2 tbsp olive oil, 2 tbsp maple syrup, salt, pepper, and smoked paprika (if using). Spread in an even layer on the prepared sheet.
- Roast for 25–30 minutes, flipping halfway, until the carrots are tender and caramelized.
- Meanwhile, in a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.
- Add the chopped onion and sauté for 5–7 minutes until translucent and lightly golden.
- Stir in the garlic and grated ginger; cook for 1–2 minutes, just until fragrant.
- Add the roasted carrots to the pot, followed by the vegetable stock. Bring to a low simmer and cook uncovered for 10–15 minutes to marry the flavors.
- Turn off the heat. Using an immersion blender (or working in batches with a pitcher blender), blend the soup until smooth.
- Stir in coconut milk or heavy cream, the remaining maple syrup, and lemon juice or vinegar. Taste and adjust seasoning—this is where you can add a pinch of red pepper flakes for a gentle heat or more syrup if you like it sweeter.
- Warm gently before serving. Ladle into bowls and garnish with your favorite toppings—see ideas below!
Chef’s Tips and Tricks
- Roast a double batch of carrots and freeze half—you’ll thank yourself later!
- For extra silky soup, stir in a spoonful of softened butter or blend with soaked cashews
- If using a high-speed blender, allow the soup to cool slightly before blending (and vent the lid)
- Not a fan of sweet soups? Start with 2 tbsp maple at the end, then taste and adjust
Recipe Variations and Serving Suggestions
- Spicy twist: Add 1/4 tsp cayenne or a chopped jalapeño with the onion
- Add protein: Top with roasted chickpeas or a scoop of cooked quinoa
- Make it citrusy: Swap lemon for orange juice + zest for a sunshiny flavor
- Serving idea: Pair with crusty bread, a crisp salad, or mini grilled cheese sandwiches
FAQs
Can I freeze this soup?
Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Is it okay to use baby carrots?
Yes, just make sure to slice them in half so they roast evenly, and be sure to caramelize them well for the best flavor.
Can I make it in advance?
Yes! This soup actually tastes better the next day as the flavors deepen. It will keep in the fridge for 3–4 days.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
- 2 lbs carrots, peeled and cut into 1-inch sticks
- 3 tbsp olive oil (divided)
- 2 tbsp + 1/4 to 1/3 cup maple syrup (to taste)
- 1/2 tsp smoked paprika (optional)
- Salt & pepper
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable (or chicken) stock
- 1/2 cup coconut milk or cream
- 1 tbsp lemon juice or apple cider vinegar
- Pinch of red pepper flakes (optional)
Instructions:
- Preheat oven to 425°F. Toss carrots with 2 tbsp olive oil, maple syrup, salt, pepper, and paprika. Roast for 25–30 minutes until caramelized.
- In a large pot, sauté onion in olive oil until soft. Add garlic and ginger; cook until fragrant. Add roasted carrots and stock. Simmer 10–15 min.
- Blend until smooth. Stir in coconut milk, additional maple, and lemon juice. Adjust seasoning. Serve warm with desired toppings.
Nutrition: Approx. 180–220 calories per serving (varies with add-ins)
If you try this Maple Roasted Carrot & Ginger Soup, I’d love to hear how it turned out! Leave a comment below, tag @thekitchensaid on Instagram, or share a photo with us. Let’s make every bowl a little celebration!
