Fall gluten-free paleo soup vegan

Roasted Heirloom Carrot Ginger Soup

October 28, 2015

This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.

This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.I wasn’t planning on posting today (Wednesdays are hit or miss) but I was feeling particularly inspired. As much as I love blogging, this intense urge to cook, write, photograph and everything else that comes with posting doesn’t happen nearly as often anymore. Don’t get me wrong, I still love it, I just don’t necessarily feel the overwhelming need to share all the time.

Who remembers when I used to post 6 days a week? WHAT THE WHATTTTT?

But today is different. Today, every ounce of me wants to shout from the rooftop “make this soup!!!!” I couldn’t fathom hoarding this recipe from you for a day longer.

The fact that it’s delicious contributed to my desperate need to post, but I kind of feel that way about all of my recipes. The real truth to my inspiration is so much deeper than how it tastes.

This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.The last few weekends, C and I have paid trips to various Farmer’s Markets. Visiting FM is basically my favorite pass-time. It’s pretty much impossible for me to NOT visit a FM in a new city. It’s also impossible for me to not spend all of my monthly earnings there either…

I love the experience of visiting a farmer’s market and visually nothing makes me go weak at the knees quite like a beautiful display of fresh produce.

But more than anything, I love how inspired I feel when I visit a farmer’s market. Everyone is so friendly, helpful (always ask for cooking tips!) and eager to talk about food. Basically my mecca.

This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.After our visit to the farmer’s market I was chatting with Lee and she totally concurred with my sentiment when it comes the farmer’s market inspiration. So often we are disconnected from the food we eat. We forget that food is in theory supposed to come from the earth. I honestly think the best way to encourage people to eat healthier is to plop them in the middle of a farmer’s market and tell them to converse.

$6 later I came home with 2 lbs worth of heirloom carrots from Cookstown Greens (one of my favorite local farms btw!) and knew exactly what I wanted to do with them. I roasted them up and pureed them into soup. I swear it tastes THAT much better because of the true blood, sweat and tears that went into growing those carrots.

REAL FOOD doesn’t need any gimmicks. It can be easily whipped up into a healthy soup or even served raw. After all, it tastes real and I can’t think of anything more delicious than that!


Roasted Heirloom Carrot Ginger Soup

  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 bowls 1x


  • 2 lbs heirloom carrots
  • 3 T olive oil
  • 1 tsp + 1/2 tsp sea salt
  • 1 tsp rosemary
  • 1 large onion, diced
  • 2 small garlic cloves, minced
  • 2 T freshly grated ginger
  • 6 cups vegetable stock
  • 1/4 tsp freshly ground pepper
  • optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick


  1. Preheat oven to 400 degrees F.
  2. Place carrots on a baking sheet and drizzle with 2 T olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside.
  3. Add 1 T olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent.
  4. Add in garlic and ginger and cook for 1 more minute.
  5. Chop carrots into bite-sized pieces and add to soup along with vegetable stock.
  6. Stir in 1 tsp sea salt and ground pepper and bring soup to a boil. Once boiling lower heat to a simmer and let simmer for 30 minutes.
  7. Turn off stove-top and remove from heat. Allow soup to cool until manageable to blend.
  8. Using an immersion blender or in batches with a regular blender, blend soup until smooth.
  9. Stir in coconut milk if using.
  10. Serve warm sprinkled with red pepper flakes, if desired.
  11. Store in fridge for up to 1 week. Freezes well.

This Roasted Heirloom Carrot Ginger Soup made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegetarian soup recipe.Are you a frequent farmer’s market visitor? Do you get inspired by them?


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  • Reply
    Rebecca @ Strength and Sunshine
    October 28, 2015 at 10:00 am

    Even though I’m not a soup person, I’m getting the craving this year to make some again!

    • Reply
      Davida Kugelmass
      October 28, 2015 at 1:18 pm

      This soup has the potential to turn you into a soup person!

    • Reply
      November 5, 2015 at 2:12 pm

      We enjoy making soup and sharing with neighborhood friends. We have a group of neighbors who rotate, every six weeks or so, a soup and salad dinner; lots of fun and an opportunity to catch up on what everyone has been doing. What makes it even more fun is the chance to try new soup recipes.

  • Reply
    Katie | Honestly Nourished
    October 28, 2015 at 12:06 pm

    Yes and yes! I ADORE going to Farmer’s Markets and like you, I can’t seem to resist all the pretty produce. I swear I have an impulse shopping problem when it comes to produce. Give me all the rainbow chard, carrots, beets — you name it! I am all about soup in the fall and carrot ginger is one of my favorites. This looks simple and delish! Save me a bowl? XX Katie

    • Reply
      Davida Kugelmass
      October 28, 2015 at 1:20 pm

      I would but I polished it off so fast haha. I know you can appreciate my inability to budget at a farmer’s market. Half the time I think I’m paying because it’s pretty-looking lol. At least it’s healthy 😉 Hope the pup likes his new haircut! It’s cold and rainy here so Rhett and I are snuggled in bed and definitely not going out anytime soon haha

  • Reply
    Whitney @ To Live & Diet in L.A.
    October 28, 2015 at 7:24 pm

    This soup is truly a work of art. Just beautiful! I’ve yet to whip up a soup this season but I think you’ve inspired me 🙂

    • Reply
      Davida Kugelmass
      October 29, 2015 at 10:24 am

      Aw thanks, doll! I know it’s probably still summer in LA so I forgive you both once the weather drops a bit you gotta make this! So good <3

  • Reply
    rachel @ athletic avocado
    October 29, 2015 at 7:15 am

    i love my farmers market back at home, the produce is such great quality and is so darn cheap! i love the combo of carrot and ginger together and this soup is perfect for a chilly fall day 🙂

    • Reply
      Davida Kugelmass
      October 29, 2015 at 10:23 am

      You’re so lucky! Ours aren’t cheap but the quality is phenom! Can’t have it all haha

  • Reply
    dixya | food, pleasure, and health
    October 29, 2015 at 11:22 am

    i havent been to the farmers market as much as i would like to…but in general yes, its the best place to hangout and get free samples of fruits 😛

  • Reply
    Dani @ Dani California Cooks
    October 29, 2015 at 1:22 pm

    I remember the month when I attempted 5 days a week posting. Overly stressful for no reason! Lol

    • Reply
      Davida Kugelmass
      October 29, 2015 at 1:58 pm

      omg so stressful. I can’t believe I found the time to post 6 days a week. Such a FREAK!

  • Reply
    Amy @ Amy's Healthy Baking
    October 29, 2015 at 10:02 pm

    Six posts a week?? Oh my goodness, did you ever sleep?? (Or have an empty sink without any dirty dishes?) I’m beyond impressed. With how much time and creativity that goes into crafting every blog post, that’s basically superwoman status! Our Farmer’s Markets aren’t nearly as exciting as what you described, but it sounds magical to wander the aisles and find fresh produce to cook. And this soup looks so warm and inviting! Love the red pepper flakes on top!

    • Reply
      Davida Kugelmass
      October 30, 2015 at 10:51 am

      They really are a magical place! I feel like I’m transported to heaven on earth when I go to one 🙂 Yeahhhhh the 6 days a week thing was cray. I’m lucky if I get 3 up now!

  • Reply
    Julia @ The Domestic Blonde
    November 3, 2015 at 1:16 pm

    Looks delicious! I am all about the soups these days. Loooove carrot soup!

    • Reply
      Davida Kugelmass
      November 3, 2015 at 9:46 pm

      Me too!!! If you’re in Toronto let’s go to the Brickworks together 🙂 I think you’d love it!

  • Reply
    Elaina Newton (@TheRisingSpoon)
    December 5, 2015 at 5:35 pm

    I’ve recently fallen in love with pureed roasted veggie soups (like butternut squash), so your recipe with carrots as the star sounds fantastic! I’ve never actually had heirloom carrots before, so I’ll have to keep an eye out for them. I bet I could even sneak some ground turmeric powder in this, too. 😉

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