Easy and delicious roasted carrot ginger soup, topped with crisp kale chips, whipped goat cheese and pepitas (pumpkin seeds). A great Fall soup!
This is definitely the time of year to take advantage of really economical fresh carrots and turn them in to this delicious and vegetable-rich Roasted Carrot Ginger Soup! And if you like, make it special by topping it with Kale chips, whipped goat cheese and pumpkin seeds.
I think the pretty Fall colours make it a great soup for Thanksgiving. All of it can be made ahead, so it’s perfect for entertaining. Make the soup ahead and re-warm to serve. Make the kale chips and whipped goat cheese ahead too. Just put it all together when you are ready to serve.
Ingredients and Substitutions
Carrots – carrots are the star of this show, so opt for the freshest carrots you can find.
Ginger – fresh ginger will give the brightest ginger flavour in this soup, but you could also substitute ginger paste in the same quantity.
Be sure to watch the carrots towards the end of roasting. You don’t want them to brown, or your soup will lose it’s lovely orange colour and will become a kind of muddy version of that. Browned bits (particularly quite brown) may also introduce a slightly bitter taste to your soup.
Also watch your kale in the oven as it roasts. There’s a pretty fine line between crisp and burnt :)
I have enjoyed this soup both plain, dressed up and everything in between. Sometimes I just make the kale chips, sometimes I just make the goat cheese. It depends on how ambitious I’m feeling at the time. If you’re not in the mood to make these toppings, enjoy it topped with some simple homemade croutons or with a thick slice of crusty bread.
Making Ahead, Storing and Freezing
This soup can be made up to 24 hours ahead. Store in the refrigerator up to 3 days. This soup will also freeze well.
Get the Recipe: Roasted Carrot Ginger Soup
For the soup:
- 1 lb. carrots, peeled and cut into 3-inch lengths
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 1/2 cup onion, diced
- 1 Tablespoon fresh ginger, peeled and minced or ginger paste
- 4 cups chicken broth
- 1 teaspoon kosher salt, or 3/4 tsp fine salt
- Freshly ground pepper
Kale Chips (optional):
- 4 cups baby kale leaves
- 1 tsp. olive oil
- Pinch paprika
- Pinch salt
Whipped Goat Cheese (optional):
- 3 oz. log goat cheese
- 2 oz. cream cheese, 1/4 of standard block
- 1/2 cup heavy cream, 35%
- 1 Tbsp. lemon juice
- Pinch of salt and pepper
- Pepitas, unroasted pumpkin seeds
- Heat the oven to 375 F.
- Place the carrots in a medium baking dish large enough to lay the carrots in a single layer. Drizzle them with olive oil and toss them to coat well. Sprinkle with a little salt and pepper. Roast in the pre-heated oven, stirring once halfway through roasting, until they’re tender, blistered, but not yet browned, about 50- minutes to 1 hour.
- In a heavy saucepan over medium heat, melt the butter. Add the onion and cook until softened, 2 to 3 minutes. Stir ginger and cook, stirring, for another minute. Add the roasted carrots, chicken broth, salt and pepper. Bring to a boil, then reduce the heat to medium low and cover. Simmer until the carrots are very tender, about 45 min.
- For the Kale Chips (if using): While the soup is simmering, preheat oven to 350 F. Toss kale in olive oil and sprinkle with paprika and salt. Spread in an even single layer on a parchment-lined baking sheet. Bake in preheated oven until crisp, about 10-12 minutes. Allow to cool on baking sheet for about a minute, then transfer to a cooling rack. *Can be made ahead and stored in an airtight container.
- For the Whipped Goat Cheese (if using): In a blender or food processor, combine all ingredients and blend until smooth. *Can be made ahead and refrigerated.
- Puree soup with an immersion blender or alternately, you can allow to cool slightly and blend in small batches in your blender (don't blend hot soup all at once and be sure to cover top with a towel when you blend.)
- Taste and adjust seasoning, as necessary. Serve as is or top with kale chips and/or whipped goat cheese and pepitas.
More Carrot Soup Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Thank you so much for this recipe! First time trying carrot ginger soup and I loved it! I substituted cream cheese for goat cheese (didn’t have any on hand) and blended in small batches. I also added kale to the soup while cooking in addition to crispy kale chips as a topping. Delicious! I could eat this all day!
I’m so glad you enjoyed it, Vera. The ginger and carrot combination is such a great one. Thanks!
but can we delete the chicken broth and use vegetable broth instead??
Thanks Prasad and totally, you can substitute vegetable broth for chicken broth without a problem.
I love carrot soup and these yummy additions are the best! I think I like carrots best in a soup – there is such a lovely depth of flavour to them and I could sip on it all day long.
Beautiful photos, Jennifer!
Thanks Robyn and I enjoy carrots in soup, too and I think roasting brings out such sweetness in them.
What an absolutely beautiful bowl of soup for the Thanksgiving holiday Jennifer! Sounds delicious and I love the kale chips!
Thanks so much, Mary Ann :)
This is such a beautiful fall soup, I love the kale chip topping too!
Thanks Laura! The kale chips were a fun addition :)
I love the color of the soup so I will watch so the carrots don’t turn brown! Love the sound of the whipped goat cheese too and of course crusty bread is always a favorite option. Sweet carrots are so delicious and I bet this soup is too. Have a lovely weekend Jennifer!
Thanks Tricia :) I have been getting carrots so cheap lately, I just had to do something soup-ish with them!
The kale chips on top really make this sound awesome, friend! Such a comforting soup!
Thanks Katrina :)