Introduction: Can a Creamy, Nutritious Soup Be Ready in Just 40 Minutes?
Craving a cozy, veggie-packed meal that’s both comforting and healthy? Carrot-Ginger Soup with Roasted Vegetables blends sweet carrots, zesty ginger, and creamy coconut milk with a hearty addition of cannellini beans, topped with roasted squash, broccoli, and toasty bread croutons. Rated 4.3/5 from 45 reviews, this easy recipe yields 4 servings, perfect for a quick weeknight dinner or a light lunch. Ready to cook a vibrant, filling soup? Let’s dive into this wholesome recipe!
Overview: Why Carrot-Ginger Soup with Roasted Vegetables Shines
Carrot-Ginger Soup with Roasted Vegetables is loved for its bold flavors, creamy texture, and nutrient-packed ingredients. Here’s what makes it special:
- Time Requirement: 30 minutes active prep, 10 minutes passive cooking, totaling approximately 40 minutes.
- Difficulty Level: Easy—requires sautéing, simmering, blending, and roasting, suitable for all skill levels.
- Why It’s Special: The carrot-ginger base is creamy and aromatic, boosted by beans for extra fiber and heartiness, while roasted vegetables and croutons add texture and flavor. Rated 4.3/5 by 45 reviewers, it serves 4, ideal for small families or meal prep.
Perfect with crusty bread, a side salad, or a festive dish like pumpkin pasta for a complete fall meal.
Essential Ingredients
Carrot-Ginger Soup with Roasted Vegetables uses wholesome, accessible ingredients for a vibrant result. Here’s what you’ll need for 4 servings:
Soup Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling: For sautéing and finishing.
- 2 scallions, sliced (white and green parts separated): Adds mild onion flavor and garnish.
- 2 tablespoons chopped peeled fresh ginger: Brings warm, zesty depth.
- 2 cloves garlic, smashed: Infuses savory aroma.
- 5 carrots, chopped: Provides sweet, earthy base.
- Kosher salt and freshly ground pepper: Seasons to taste.
- 1 14-ounce can light coconut milk: Adds creamy, slightly sweet richness.
- 1 15-ounce can cannellini beans, undrained: Boosts fiber and heartiness.
- 3 cups water: Forms the soup base.
Roasted Vegetable Topping
- ½ acorn squash, seeded and chopped into ¾-inch pieces: Adds sweet, nutty texture.
- 3 cups roughly chopped broccoli florets and tender stems (about 1 head): Contributes earthy crunch.
- 2 slices crusty bread, cut into 1-inch pieces: Creates toasty croutons.
- 2 tablespoons olive oil, for roasting: Coats vegetables and bread.
- ¼ teaspoon each kosher salt and pepper: Seasons the topping.
Why These Ingredients Matter
- Carrots and Ginger: Create a sweet-spicy, vibrant soup base.
- Cannellini Beans: Add protein, fiber, and a creamy texture.
- Coconut Milk: Provides a silky, dairy-free richness.
- Roasted Vegetables and Croutons: Offer contrasting textures and flavors for a complete dish.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or vegetable oil.
- Scallions: Replace with ½ cup chopped onion or leeks.
- Ginger: Use 1 teaspoon ground ginger.
- Garlic: Swap with ½ teaspoon garlic powder.
- Carrots: Substitute with parsnips or sweet potatoes.
- Coconut Milk: Use full-fat coconut milk, heavy cream, or almond milk (less creamy).
- Cannellini Beans: Replace with white navy beans, great northern beans, or chickpeas.
- Acorn Squash: Swap with butternut squash, pumpkin, or zucchini.
- Broccoli: Use cauliflower, Brussels sprouts, or asparagus.
- Crusty Bread: Substitute with gluten-free bread or store-bought croutons.
- Gluten-Free: Use gluten-free bread for croutons.
- Flavor Variations:
- Spicy Carrot-Ginger Soup: Add ½ teaspoon red pepper flakes or 1 tablespoon sriracha with the ginger.
- Curried Soup: Include 1 teaspoon curry powder with the carrots.
- Creamy Vegan Soup: Add ¼ cup cashew cream for extra richness.
- Herb-Infused Soup: Stir in 1 tablespoon chopped fresh thyme or rosemary.
- Protein-Packed Soup: Add 1 cup shredded chicken or tofu cubes.
Step-by-Step Instructions
Making Carrot-Ginger Soup with Roasted Vegetables is a quick, multi-tasking process that yields a vibrant, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 2 scallions, 2 tablespoons ginger, 2 cloves garlic, 5 carrots, salt, pepper, 14-ounce can coconut milk, 15-ounce can cannellini beans, 3 cups water, ½ acorn squash, 3 cups broccoli, 2 slices bread, 2 tablespoons olive oil for roasting.
- Preheat the oven to 450°F (230°C).
- Slice scallions (separate whites and greens); chop ginger; smash garlic; chop carrots; chop squash and broccoli; cut bread into ස
1-inch pieces.
Tip: Chop vegetables uniformly for even cooking; prep ingredients in advance for quick assembly.
Step 2: Start Soup Base
- Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat.
- Add scallion whites, 2 tablespoons chopped ginger, and 2 smashed garlic cloves; cook, stirring, until softened, about 2 minutes.
- Stir in 5 chopped carrots; season generously with kosher salt and pepper.
- Add 1 can light coconut milk, 1 can cannellini beans with liquid, and 3 cups water.
- Cover and bring to a boil over high heat; uncover and cook, stirring occasionally, until carrots are very tender, 18-20 minutes.
Tip: Stir occasionally to prevent sticking; use a wide pot for faster cooking.
Step 3: Roast Vegetables and Croutons
- On a rimmed baking sheet, toss ½ acorn squash (¾-inch pieces), 3 cups broccoli, and 2 slices bread (1-inch pieces) with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.
- Roast, stirring occasionally, until vegetables are tender and browned and bread is toasted, about 15 minutes.
Tip: Spread evenly on the baking sheet for consistent roasting; stir halfway to avoid burning.
Step 4: Puree Soup
- Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in batches).
- Season with additional salt and pepper to taste.
Tip: Blend thoroughly for a creamy texture; add a splash of water if too thick.
Step 5: Serve
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Drizzle with olive oil; top with roasted vegetable-crouton mixture and scallion greens.
- Serve with extra crusty bread on the side.
Tip: Drizzle olive oil just before serving for richness; add toppings immediately to maintain crunch.
Assembly: Building the Perfect Carrot-Ginger Soup with Roasted Vegetables
Making Carrot-Ginger Soup with Roasted Vegetables is all about creating a vibrant, hearty dish. Here’s how to make it shine:
- Soup Base: Creamy, orange, and aromatic with carrot and ginger.
- Roasted Topping: Crunchy, smoky vegetables and toasty croutons.
- Garnish: Scallion greens and olive oil for freshness and richness.
- Presentation: Colorful and cozy, served in bowls with vibrant toppings.
Presentation Tips
- Serve in deep bowls, topped with a generous scoop of roasted vegetables and croutons.
- Pair with fall-inspired sides like pumpkin pasta or a green salad for a festive spread.
- Garnish with extra scallion greens, a sprinkle of Parmesan, or toasted pumpkin seeds for flair.
Storage and Make-Ahead Tips
Carrot-Ginger Soup with Roasted Vegetables is excellent for leftovers and meal prep.
- Storage:
- Store soup (without toppings) in an airtight container in the refrigerator for up to 5 days.
- Freeze soup for up to 3 months in freezer-safe containers.
- Store roasted vegetables and croutons separately in an airtight container for up to 2 days (croutons may soften).
- Make-Ahead:
- Prep soup base up to 2 days ahead; refrigerate and reheat before serving.
- Roast vegetables and croutons up to 1 day ahead; reheat in a 400°F oven for 5 minutes to crisp.
- Reheating: Reheat soup in a pot over medium heat, stirring, 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Reheat toppings in an oven for best texture.
- Tip: Store toppings separately to maintain crunch; add fresh scallion greens after reheating.
Recipe Variations
Carrot-Ginger Soup with Roasted Vegetables is versatile and easy to customize. Here are some fun twists:
- Spicy Soup: Add ½ teaspoon cayenne or a sliced chili with the ginger.
- Gluten-Free: Use gluten-free bread for croutons.
- Vegan Soup: Already vegan; confirm coconut milk is vegan-friendly.
- Creamy Soup: Blend in ¼ cup cashew cream or heavy cream for extra richness.
- Different Veggie Topping: Roast zucchini, cauliflower, or sweet potatoes instead of squash and broccoli.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 300-400 kcal (varies with portion size and oil).
- Protein: Moderate, from cannellini beans.
- Fat: Moderate, from olive oil and coconut milk.
- Carbs: Moderate, from carrots, beans, and bread.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Cozy, Nutritious Bliss!
Carrot-Ginger Soup with Roasted Vegetables is the ultimate wholesome meal, blending a creamy carrot-ginger base with hearty beans and crunchy roasted toppings for a satisfying, flavorful dish. Rated 4.3/5 by 45 reviewers, it’s perfect for weeknight dinners, light lunches, or meal prep. So, fire up your oven, blend this vibrant soup, and enjoy a taste of fall. We’d love to hear how your soup turns out—share your creations in the comments or on social media!
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Carrot-Ginger Soup with Roasted Vegetables
Description
Craving a cozy, veggie-packed meal that’s both comforting and healthy? Carrot-Ginger Soup with Roasted Vegetables blends sweet carrots, zesty ginger, and creamy coconut milk with a hearty addition of cannellini beans, topped with roasted squash, broccoli, and toasty bread croutons
Ingredients
Soup Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling: For sautéing and finishing.
- 2 scallions, sliced (white and green parts separated): Adds mild onion flavor and garnish.
- 2 tablespoons chopped peeled fresh ginger: Brings warm, zesty depth.
- 2 cloves garlic, smashed: Infuses savory aroma.
- 5 carrots, chopped: Provides sweet, earthy base.
- Kosher salt and freshly ground pepper: Seasons to taste.
- 1 14-ounce can light coconut milk: Adds creamy, slightly sweet richness.
- 1 15-ounce can cannellini beans, undrained: Boosts fiber and heartiness.
- 3 cups water: Forms the soup base.
Roasted Vegetable Topping
- ½ acorn squash, seeded and chopped into ¾-inch pieces: Adds sweet, nutty texture.
- 3 cups roughly chopped broccoli florets and tender stems (about 1 head): Contributes earthy crunch.
- 2 slices crusty bread, cut into 1-inch pieces: Creates toasty croutons.
- 2 tablespoons olive oil, for roasting: Coats vegetables and bread.
- ¼ teaspoon each kosher salt and pepper: Seasons the topping.
Why These Ingredients Matter
- Carrots and Ginger: Create a sweet-spicy, vibrant soup base.
- Cannellini Beans: Add protein, fiber, and a creamy texture.
- Coconut Milk: Provides a silky, dairy-free richness.
- Roasted Vegetables and Croutons: Offer contrasting textures and flavors for a complete dish.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or vegetable oil.
- Scallions: Replace with ½ cup chopped onion or leeks.
- Ginger: Use 1 teaspoon ground ginger.
- Garlic: Swap with ½ teaspoon garlic powder.
- Carrots: Substitute with parsnips or sweet potatoes.
- Coconut Milk: Use full-fat coconut milk, heavy cream, or almond milk (less creamy).
- Cannellini Beans: Replace with white navy beans, great northern beans, or chickpeas.
- Acorn Squash: Swap with butternut squash, pumpkin, or zucchini.
- Broccoli: Use cauliflower, Brussels sprouts, or asparagus.
- Crusty Bread: Substitute with gluten-free bread or store-bought croutons.
- Gluten-Free: Use gluten-free bread for croutons.
- Flavor Variations:
- Spicy Carrot-Ginger Soup: Add ½ teaspoon red pepper flakes or 1 tablespoon sriracha with the ginger.
- Curried Soup: Include 1 teaspoon curry powder with the carrots.
- Creamy Vegan Soup: Add ¼ cup cashew cream for extra richness.
- Herb-Infused Soup: Stir in 1 tablespoon chopped fresh thyme or rosemary.
- Protein-Packed Soup: Add 1 cup shredded chicken or tofu cubes.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 2 scallions, 2 tablespoons ginger, 2 cloves garlic, 5 carrots, salt, pepper, 14-ounce can coconut milk, 15-ounce can cannellini beans, 3 cups water, ½ acorn squash, 3 cups broccoli, 2 slices bread, 2 tablespoons olive oil for roasting.
- Preheat the oven to 450°F (230°C).
- Slice scallions (separate whites and greens); chop ginger; smash garlic; chop carrots; chop squash and broccoli; cut bread into ස
1-inch pieces.
Tip: Chop vegetables uniformly for even cooking; prep ingredients in advance for quick assembly.
Step 2: Start Soup Base
- Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat.
- Add scallion whites, 2 tablespoons chopped ginger, and 2 smashed garlic cloves; cook, stirring, until softened, about 2 minutes.
- Stir in 5 chopped carrots; season generously with kosher salt and pepper.
- Add 1 can light coconut milk, 1 can cannellini beans with liquid, and 3 cups water.
- Cover and bring to a boil over high heat; uncover and cook, stirring occasionally, until carrots are very tender, 18-20 minutes.
Tip: Stir occasionally to prevent sticking; use a wide pot for faster cooking.
Step 3: Roast Vegetables and Croutons
- On a rimmed baking sheet, toss ½ acorn squash (¾-inch pieces), 3 cups broccoli, and 2 slices bread (1-inch pieces) with 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper.
- Roast, stirring occasionally, until vegetables are tender and browned and bread is toasted, about 15 minutes.
Tip: Spread evenly on the baking sheet for consistent roasting; stir halfway to avoid burning.
Step 4: Puree Soup
- Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in batches).
- Season with additional salt and pepper to taste.
Tip: Blend thoroughly for a creamy texture; add a splash of water if too thick.
Step 5: Serve
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Drizzle with olive oil; top with roasted vegetable-crouton mixture and scallion greens.
- Serve with extra crusty bread on the side.
Tip: Drizzle olive oil just before serving for richness; add toppings immediately to maintain crunch
FAQs
1. Why is my soup too thick?
Insufficient water or overcooking can cause this; add water or broth ¼ cup at a time while blending.
2. Can I use fresh ginger paste?
Yes, use 2 tablespoons ginger paste for convenience.
3. Is this recipe gluten-free?
Use gluten-free bread for croutons to make it gluten-free.
4. Why are my roasted vegetables soggy?
Overcrowding or insufficient oil can cause this; spread evenly and use enough oil.
5. Can I make this in advance?
Prep soup base and roast vegetables ahead; assemble fresh for best texture.
6. What are the health benefits of this dish?
Carrots and squash provide fiber and vitamins (A, C); beans add protein and fiber; moderate in fat, pair with a protein for balance.