Are you looking for a soup that can warm you from the inside out while also delighting your taste buds with vibrant, exciting flavors? Imagine a soup that’s silky-smooth, sweet, and spicy on the bottom, with a glorious, crunchy, and savory party of roasted vegetables and croutons on top. This incredible Carrot-Ginger Soup with Roasted Vegetables is a masterpiece of textures and tastes.
This isn’t just another boring pureed soup. It’s a complete, nourishing meal that brilliantly combines two key elements: a luxuriously creamy, dairy-free carrot and ginger soup, and a sheet pan full of perfectly caramelized acorn squash, broccoli, and crispy homemade croutons. It’s a healthy, vegan dish that is guaranteed to brighten up any meal.
Table of Contents
Table of Contents
Recipe Overview: A Symphony of Smooth and Crunchy
What makes this Carrot-Ginger Soup truly exceptional is the delightful contrast between the soup and its topping. While the soup itself is a velvety smooth purée of sweet carrots, zesty ginger, and creamy coconut milk, the roasted vegetable and crouton mixture provides an essential layer of texture, savory flavor, and visual appeal. It’s a smart, modern recipe that proves healthy eating can be incredibly delicious and satisfying.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Nourishing Soup
This recipe uses a powerhouse of fresh vegetables and pantry staples to create a meal that is both healthy and deeply flavorful.
- Carrots & Fresh Ginger: This is the dynamic duo that forms the soul of our soup. Carrots provide a natural, earthy sweetness and a beautiful, vibrant orange color. Fresh ginger root adds a wonderful, warm, zesty, and slightly spicy kick that perfectly balances the sweetness of the carrots.
- Light Coconut Milk & Cannellini Beans: This is our secret to creating a luxuriously creamy soup without any dairy! Light coconut milk adds a rich, velvety body. The cannellini beans—used with their starchy liquid from the can—are a brilliant hack. They blend into the soup, adding creaminess, thickness, and a fantastic boost of plant-based protein and fiber.
- The Roasted Topping (Acorn Squash, Broccoli & Croutons): This isn’t just a garnish; it’s the second half of the meal! Roasting the acorn squash brings out its natural, nutty sweetness and gives it delicious caramelized edges. The broccoli becomes tender and slightly charred, and the homemade croutons, made from simple crusty bread, add an irresistible, savory crunch that is essential to the dish.
- The Aromatics (Scallions & Garlic): We use scallions (or green onions) and garlic to build a simple but flavorful aromatic base for the soup. The white parts of the scallions are cooked into the soup, while the green parts are reserved for a fresh, mild oniony garnish at the end.
Step-by-Step to Vibrant Carrot-Ginger Soup
Follow these detailed steps to create this beautiful and delicious two-part meal.
Step 1: Roast the Vegetables and Croutons First, preheat your oven to a hot 450°F (230°C) and position a rack in the center. High heat is crucial for getting a great roast on the vegetables.
On a large, rimmed baking sheet, combine the chopped acorn squash, broccoli florets, and the bread pieces. Drizzle them with the 2 tablespoons of olive oil, and season with 1/4 teaspoon each of kosher salt and pepper. Toss everything together with your hands to ensure it’s all evenly coated in the oil and seasonings.
Spread the mixture out in a single, even layer. Roast for about 15 minutes, stirring the mixture halfway through the cooking time. The vegetables should be tender and browned in spots, and the bread should be toasted and golden.
Pro Tip: For the best homemade croutons, use a sturdy, crusty bread like a baguette or a country loaf. The slightly stale, day-old bread works even better!
Step 2: Build the Soup’s Aromatic Base While the vegetables are roasting, you can start the soup. Heat 1 tablespoon of olive oil in a large, wide pot or Dutch oven over medium-high heat.
Add the white parts of the sliced scallions, the chopped fresh ginger, and the smashed garlic cloves. Cook, stirring occasionally, until the aromatics have softened and are very fragrant, which should take about 2 minutes.
Step 3: Simmer the Soup Add the chopped carrots to the pot and stir them into the aromatics. Season generously with kosher salt and black pepper.
Next, pour in the can of light coconut milk, the entire can of cannellini beans (with their liquid), and 3 cups of water. Stir everything together.
Cover the pot and raise the heat to high to bring the soup to a boil. Once it’s boiling, uncover the pot, reduce the heat to maintain a steady simmer, and cook for 18 to 20 minutes. You’ll know it’s ready when the carrots are very tender and can be easily pierced with a fork.
Step 4: Purée the Soup Until Silky Smooth Once the carrots are tender, it’s time to blend the soup. An immersion blender is the easiest tool for this job. Simply insert it directly into the pot and blend until the soup is completely smooth and velvety.
Safety Pro Tip: If you are using a regular blender, you must be careful when blending hot liquids. Never fill the blender more than halfway. Remove the small plastic cap from the lid and cover the opening with a folded kitchen towel. This allows steam to escape safely. Work in batches until all the soup is pureed, then return it to the pot.
After blending, taste the soup and season it with more salt and pepper as needed.
Step 5: Serve and Garnish To serve, divide the hot, smooth carrot-ginger soup among four bowls.
Drizzle each bowl with a little extra-virgin olive oil. Top each serving with a generous spoonful of the roasted squash, broccoli, and crouton mixture.
Finish with a sprinkle of the fresh, chopped scallion greens for a final burst of mild onion flavor and a pop of color. Serve immediately, with extra crusty bread on the side for dipping.
The Best Vibrant Carrot-Ginger Soup with Roasted Vegetables
A creamy and flavorful vegan soup, this Carrot-Ginger Soup is made with a base of carrots, scallions, and garlic simmered in a broth of light coconut milk and pureed cannellini beans. The soup is pureed until smooth and served with a hearty topping of roasted acorn squash, broccoli florets, and homemade croutons that are all cooked together on a single sheet pan. The dish is finished with a drizzle of olive oil and fresh scallion greens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Roasting, Simmering, Pureeing
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 scallions, sliced (white and green parts separated)
- 2 tablespoons chopped peeled fresh ginger
- 2 cloves garlic, smashed
- 5 carrots, chopped
- Kosher salt and freshly ground pepper
- 1 (14-ounce) can light coconut milk
- 1 (15-ounce) can cannellini beans, undrained
- 1/2 acorn squash, seeded and chopped into 3/4-inch pieces
- 3 cups roughly chopped broccoli florets and tender stems
- 2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving
Instructions
- Preheat the oven to 450°F.
- Start the Soup: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the white parts of the scallions, the ginger, and garlic. Cook, stirring occasionally, for about 2 minutes until softened.
- Stir in the chopped carrots and season generously with salt and pepper. Add the coconut milk, the can of cannellini beans with their liquid, and 3 cups of water.
- Cover the pot and bring to a boil over high heat. Once boiling, uncover, reduce the heat, and cook, stirring occasionally, for 18 to 20 minutes until the carrots are very tender.
- Roast the Topping: While the soup simmers, toss the acorn squash, broccoli, and bread pieces with the remaining 2 tablespoons of olive oil, 1/4 teaspoon each of salt and pepper on a rimmed baking sheet.
- Roast for about 15 minutes, stirring once, until the vegetables are tender and browned and the bread is toasted.
- Finish the Soup: Puree the soup using an immersion blender until smooth (or transfer in batches to a regular blender). Season with additional salt and pepper to taste.
- Ladle the soup into bowls. Drizzle with olive oil and top with the roasted vegetable-crouton mixture and the reserved green parts of the scallions.
- Serve with extra crusty bread on the side.
Notes
- This recipe efficiently uses the oven to create a flavorful, textural topping while the soup simmers on the stovetop.
- Using an immersion blender allows you to puree the soup directly in the pot, which is easier and less messy than transferring to a traditional blender.
- The cannellini beans and their liquid are used to add creaminess and body to the soup without any dairy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400-480
- Sugar: 12-18 g
- Sodium: 700-900 mg (before adding salt to taste)
- Fat: 18-24 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 50-60 g
- Fiber: 12-16 g
- Protein: 10-14 g
- Cholesterol: 0 mg
Storage and Make-Ahead Tips
For the best texture, it’s important to store the soup and the roasted topping separately.
- Make-Ahead: The roasted vegetable and crouton mixture can be made a day in advance. Let it cool completely and store it in an airtight container at room temperature to keep it from getting soggy.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup also freezes wonderfully for up to 3 months.
- Reheating: Reheat the soup gently on the stovetop or in the microwave. If you have leftover topping, you can re-crisp it on a baking sheet in a 350°F oven for a few minutes.
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Creative Recipe Variations
This wonderful soup is a great canvas for other flavors. Try these delicious variations.
- Warm Curry Spice Version: For a different flavor profile, add 1 teaspoon of mild yellow curry powder and 1/2 teaspoon of ground turmeric to the pot along with the ginger and garlic. The warm spices pair beautifully with the carrot and coconut milk.
- Use Different Roasted Vegetables: This topping is very versatile. In the fall, try using cubed butternut squash or sweet potato instead of the acorn squash. In the spring, roasted asparagus and radishes would be a delicious alternative.
- Add a Creamy Garnish: For an even richer finish, you can add a swirl of full-fat coconut milk or a dollop of your favorite vegan sour cream or yogurt to each bowl before adding the roasted vegetable topping.
Enjoy Your Vibrant, Nourishing Meal!
You’ve just created a stunning, multi-textured soup that is as beautiful to look at as it is delicious to eat. This Carrot-Ginger Soup with Roasted Vegetables is a perfect testament to how healthy, plant-based eating can be exciting, satisfying, and full of incredible flavor. It’s a perfect, cozy meal for any day of the week.
We hope this vibrant soup brightens your table and warms your soul!
If you loved this recipe, please leave a comment below or share it with a friend who loves a good, healthy soup!
Frequently Asked Questions (FAQs)
Q1: Is this carrot-ginger soup recipe vegan?
Yes, it is! As written, this recipe is completely plant-based and vegan. It gets its creaminess from coconut milk and the natural starches in the cannellini beans, with no dairy required.
Q2: What’s the easiest way to peel and chop fresh ginger?
The thin, papery skin of fresh ginger can be tricky to remove with a vegetable peeler. The easiest method is to use the side of a regular teaspoon. Simply scrape the edge of the spoon against the ginger root, and the skin will come right off without wasting any of the flesh underneath. Then, you can thinly slice or chop it with a knife.
Q3: How do I safely prep an acorn squash?
Acorn squash can be tough to cut. Make sure you have a stable cutting board and a large, sharp chef’s knife. Carefully slice the squash in half from stem to root. Once it’s in half, you can use a sturdy spoon to easily scoop out the seeds and stringy bits from the center. From there, you can chop it into pieces.
Q4: Can I make the roasted topping ahead of time to save time?
Absolutely! The roasted vegetable and crouton mixture can be made up to a day in advance. After roasting, allow it to cool completely on the baking sheet, then store it in an airtight container at room temperature. Storing it in the fridge can make it lose some of its crispness.
Q5: Can I use another type of bean?
Yes. While cannellini beans are great for their creamy texture, you could also use Great Northern beans or even chickpeas in this recipe. Just be sure to use the liquid from the can, as the starch in that liquid is key to helping the soup become thick and creamy.