Creamy Roasted Carrot Soup with Ginger and Miso

by Kaitlynn Fenley

This creamy roasted carrot ginger soup is full of lovely rich flavor from roasted carrots and onions. Try this roasted carrot soup with ginger and miso for a warm fall meal.

roasted carrot ginger soup in a white bowl, blended to be an orange smooth and creamy soup.

Creamy Roasted Carrot Ginger Soup

  • Carrots: You need a lot of carrots for this recipe, and you’ll need to peel them. I like to use plain orange carrots, but feel free to use any color. The color carrots you use will, of course, change the color of the soup.
  • Spices: To season this soup, I used a combination of yellow onion, fermented garlic, fresh ginger, ground coriander, ground cumin, ground turmeric, and miso.
  • Coconut Cream: This adds nice thick creaminess to the soup while keeping it dairy-free.
  • Broth: you can use vegetable broth, chicken broth or beef broth for a heartier flavor.

My Roasted Carrot Soup Recipe

My roasted carrot soup recipe has two main parts:

Part One: Roast the vegetables. This step is super simple. Just peel and chop the carrots, onion, and garlic. Then drizzle everything with a bit of olive oil and roast at 400 degrees for 45 minutes, tossing everything halfway through.

Part Two: Cook the roasted vegetables with the broth and other ingredients, then blend until smooth. There are two options to do this. 1. You can add all the vegetables, and the remaining soup ingredients to the instant pot and blend with a handheld immersion blender. OR 2. you can add all the vegetables and vegetable broth to a blender, blend until smooth. Then transfer the mixture to the instant pot, and combine the remaining ingredients.

creamy roasted carrot soup in a white bowl topped with swirls of sriracha and sesame oil

Roasted Carrot Ginger Soup

This recipe is so easy, there’s not much you can do to mess things up. My main suggestion for making the recipe perfectly is to focus on the blending step. I have a Vitamix blender, and I blended the soup in two batches. If you have a handheld immersion blender, that’s wonderful and will make the blending step very easy.

To cook this soup in an instant pot: set the instant pot on to cook on high for three to five minutes, let it depressurize naturally for 10 minutes, then release the remaining pressure.

someone dipping a piece of crusty sourdough bread in a bowl of Creamy Roasted Carrot Soup

What to Pair with Creamy Roasted Carrot Soup


Creamy Roasted Carrot Soup with Ginger and Miso

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This creamy roasted carrot ginger soup is full of lovely rich flavor from roasted carrots and onions. Try this roasted carrot soup with ginger and miso for a warm fall meal.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: roasting


  • 23 pounds carrots
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 tablespoon fermented garlic, minced
  • 1 tablespoon fresh ginger grated
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons miso
  • 6 cups chicken broth
  • 1 teaspoon lemon juice
  • 1/4 cup coconut cream, full fat
  • Freshly ground black pepper, to taste
  • sea salt to taste
  • Sriracha
  • Sesame oil


  1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper
  2. Peel the carrots and chop them into chunks.
  3. Place the carrots, onion, and garlic on the baking sheet in one layer. Add 2 tablespoons olive oil. Toss until the carrots are lightly coated in oil.
  4. Roast the carrots for about 45 minutes, tossing halfway through, until they’re caramelized on the edges, and fork tender.
  5. Once the carrots are almost done roasting, in a large Dutch oven or instant pot, sauté 1 tablespoon of olive oil, ginger, miso, coriander, turmeric, and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
  6. Pour in the chicken broth, while scraping up any browned bits on the bottom with a wooden spoon.
  7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat then reduce the heat to a simmer.
  8. Cook for 15 minutes. (or pressure cook on low, for 5 minutes in an instant pot).
  9. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes.
  10. Add the coconut cream and blend the soup until completely smooth with an immersion blender, or carefully transfer the hot soup to a blender, working in batches if necessary. (Only fill the blender halfway when working with hot liquids)
  11. Add the lemon juice, stir to combine, and taste test, adding salt and pepper to taste.
  12. Serve topped with sriracha and sesame oil.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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