Roasted Tomato Carrot Ginger Soup
User Reviews
5
Roasted Tomato Carrot Ginger Soup
Description
This Roasted Tomato Carrot Ginger Soup brings together carrots, tomatoes, ginger, and garlic, all roasted before blending. Roasting the vegetables at 400°F until tender enhances their natural flavors, producing a slightly sweet and savory base. The soup incorporates dried basil, onion powder, white pepper, and turmeric for subtle warmth and complexity without overpowering the freshness. Vegetable stock is added to help achieve the desired smooth consistency after blending.
The soup is finished immediately after blending and can be garnished with additional basil. It serves as a warming, hearty option suitable for cooler weather or light meals.
The recipe suggests adding tomato paste for more concentrated tomato flavor or increasing the white pepper for extra heat. Roasting the vegetables directly in an oven-safe Dutch oven minimizes cleanup and allows direct blending with an immersion blender. Leftover soup keeps 3-4 days refrigerated and freezes well; reheat gently to maintain texture.
Ingredients
- 1 cup carrot ~4 medium), peeled & cut into 1/2 inch pieces
- 2 pounds tomato halved and stems cut out
- 1 inch ginger peeled, cut in half, piece
- 2 garlic peeled, cloves
- 3 Tablespoons olive oil
- salt to taste
- black pepper to taste
- 1/2 /2 teaspoon basil dried
- 1/4 /4 teaspoon onion powder
- 1/8 /8 teaspoon white pepper
- 1/4 /4 teaspoon Turmeric ground
- 1 1/2 /2 cups vegetable stock more as needed
Instructions
- Pre-heat oven to 400°F. Place carrot pieces, halved tomatoes, ginger, and whole garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat completely. Place tomatoes skin side down (so cut side is up). Roast for 18-20 minutes, tossing halfway through, until carrots are fork-tender.
- Place roasted vegetables in a large stockpot (for an immersion blender) or a blender. Add any pan juices that remain. Add dried spices and vegetable stock.
- Blend together until smooth either using an immersion blender (in the stockpot) or in a blender. If using a blender, be sure to vent the top opening to allow steam to escape. Blend until smooth, adding more vegetable stock as needed for desired consistency. Be sure to taste test for salt levels, too.
- Serve immediately with basil garnish as desired. Store any leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Adding 1 tablespoon of tomato paste intensifies the tomato flavor.
- Increase white pepper to 1/4 teaspoon for a spicier soup.
- Roast vegetables in an oven-safe Dutch oven and blend with an immersion blender for less cleanup.
- Freeze cooled soup in a freezer-safe container with space for expansion; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 385mg | 16% |
| Potassium | 594mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7188IU | 144% |
| Vitamin C | 30mg | 33% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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