Roasted Carrot Soup with Ginger.



  • 2 lbs carrots, peeled and cut into one inch chunks
  • 2 Tbsp butter
  • 2 Tbsp Avocado or Olive oil
  • 1 small onion
  • 2 celery stalks
  • 2 Tbsp fresh grated ginger
  • 4 cups chicken broth
  • 4 cups water


  1. Preheat oven to 400 Fahrenheit
  2. Place carrot chunks on baking pan and drizzle olive oil on carrots. Stir to make sure they are coated.
  3. Roast carrots for 35 minutes, stirring one or two times.
  4. While carrots are roasting, melt butter in large stock pot or dutch oven. Add onions and sauté for approx. 4 minutes. Add celery and ginger and sauté for another three minutes, ensuring onions and celery are tender.
  5. Add roasted carrots, broth and water. Simmer for 30 minutes.
  6. Using an immersion blender, puree soup.
  7. I didn’t add salt but some may like adding prior to serving (I thought the salt in the chicken broth was enough).
  8. Serve and enjoy!


Adapted from