Roasted Carrot – Thyme – Ginger Soup

After a weekend of cool, rainy weather, we come around to soup again for lunch. No one’s complaining … at least about the Roasted Carrot Soup.

a picture of roasted carrot soup

To make Roasted Carrot Soup:

Roasted the carrots in the oven, then added them to a savory mixture of sautéed onion and garlic, ginger, homemade vegetable broth, and thyme. Ground spices, clove and allspice, were sprinkled in. A Vitamix was used to puree the soup. An immersion blender or countertop blender would work well also. Garnish is Fak’n Bacon.

We think soup is one of those comforting dishes that needs to be in the rotation at least once a week. But we also don’t know how to make just a little soup. Take advantage of the empty space in your freezer and a case of Mason jars. This soup freezes beautifully. Once you get a few batches of different soup in your freezer, you don’t have to have the same soup each time you defrost a jar.

a picture of roasted carrot soup
a picture of roasted carrot soup
Some for now, some for later!

Print the recipe, below:

Carrot, Thyme and Ginger Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 96kcal
When the weather turns cold, we look to soup for comfort! This inexpensive vegan soup pairs well with any protein or salad!
Print Recipe


  • Blender, Immersion blender, or Vitamix blender


  • 10 large carrots
  • 64 oz no-salt vegetable broth
  • 1 oz fresh ginger
  • 1 sprig fresh thyme
  • 1 Tbsp ground cloves
  • 2 tsp ground allspice
  • 1 cup chopped white onion
  • 2 large garlic cloves
  • 1 Tbsp olive oil
  • 1 tsp olive oil


  • Preheat oven to 450º.
  • Prepare carrots: Scrub carrots, but leave peel on. Then slice in 1/2" rounds. Place on a sheet pan. Pour 1 Tbsp olive oil over and use hands to coat each piece. Place pan in hot oven for 15-20 minutes, or until carrots are tender and slightly charred, but not dark. Then remove from oven to cool.
  • Prepare Broth: Pour broth into large stockpot over medium-high heat. Add 1" piece of ginger, peeled but left whole, and 3-5 sprigs of fresh thyme. Bring to a boil, and turn heat to low. Simmer for the 20 minutes that the carrots are roasting.
  • Prepare onions and garlic: In a large skillet, saute chopped onions and minced garlic in 1 tsp of oil, stirring well so they don't burn.
  • Combine all ingredients: Discard thyme stems and ginger from the broth. Add carrots, onions and garlic to the broth. Bring to a boil, and then lower heat once again to a simmer. Simmer for 15 minutes.
  • Puree the soup: Using an immersion or countertop blender, puree the soup until it is velvety smooth.


Serving the soup: Garnish the soup with any of the following: homemade croutons, avocado slices, more fresh thyme leaves, a dollop of nonfat yogurt mixed with lime or lemon juice, a sprinkling of Fak’n Bacon, found in the “Put it on Top!” chapter of this book.


Serving: 2cups | Calories: 96kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 460mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20047IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg

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