5 from 36 votes
Roasted Tomato Carrot Ginger Soup
Roasted Tomato Carrot Ginger Soup blends roasted tomatoes, carrots, ginger, and garlic into a smooth, comforting puree with layers of warm spices and vegetable stock. The roasting intensifies the natural sweetness and depth of the vegetables, resulting in a thick, flavorful soup that can be garnished with basil.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
151 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 151
% 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.