Roasted Carrot Ginger Soup with Homemade Chili Crisp

By Chef Natalie Marble  (natalie@nataliemarblecooks.com) 

When December’s cold nights call for something warm and nourishing, this roasted carrot ginger soup answers with wholesome comfort the whole family will love. Packed with naturally sweet roasted carrots and aromatic ginger, it’s a nutritious choice that feels indulgent—especially when everyone can customize their bowl with fun garnishes to suit their taste. 

Pair it with a grilled cheese sandwich or just some crusty bread and a simple salad, and you have a complete, satisfying meal you can feel good about serving on even the busiest December weeknights. 

Best of all, while it tastes like you spent hours in the kitchen, the oven does most of the work for you!

Roasted carrot ginger soup with homemade chili crisp

Serves 6-8

Ingredients

Soup

2 lbs. whole carrots

1 large or 2 medium yellow onions

2-inch piece of ginger

4 garlic cloves

4 tablespoons avocado oil, divided

2 teaspoons kosher salt

½ teaspoon black pepper

7-8 cups chicken or vegetable stock

1 tablespoon miso paste

Chili crisp

4 spring onions, thinly sliced, white and green parts separated

4 garlic cloves, finely chopped

¼ cup sesame seeds

½ teaspoon chili flakes

½ cup avocado oil

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon sugar or honey

Instructions

1. Preheat the oven to 375 degrees fahrenheit.
2. Prep the soup vegetables. Wash and peel the carrots, then set the peels aside to use as a crispy garnish.  Slice the carrots into rounds about ⅓-½  inch thick. Peel the onions and cut them into large chunks. Peel the garlic cloves and leave them whole. With a pairing knife or a spoon, peel the ginger if the skin is tough (or leave it on if not) and cut 4 or 5 slices about ¼ inch thick.
3. Roast the vegetables.  Toss the vegetables onto a sheet pan and coat with about 3 tablespoons of the avocado oil and season them with kosher salt and black pepper. Roast in the oven for about 40 minutes, or until tender when pierced with the tip of a knife.
4. While the vegetables are roasting, heat the stock over low heat so that it is warm when the soup is pureed.
5. Make the crispy carrot peel garnish. On a separate sheet pan, add the carrot peels and toss them with the remaining avocado oil and a pinch of salt and pepper. Spread them out and roast in the same 375-degree oven until they are golden and crispy.  Set aside.
6. Make the chili crisp.  Heat the avocado oil over low heat while you prep the ingredients. To a heat-proof bowl, add the white parts of the spring onions, chopped garlic, sesame seeds, and chili flakes.  When the oil is very hot, pour it over the ingredients in the bowl – they will sizzle and then calm down. Stir the contents and then add the soy sauce, sesame oil, and sugar or honey.  Taste, and adjust any of the flavors to your liking.  Set the chili crisp aside.
7. Finish the soup.  When the soup vegetables are fully cooked, add half of them to a blender with half of the stock and half of the miso paste. Blend until completely smooth and then pour it into a large saucepan.  Repeat this process with the second half of the vegetables and stock.  Turn the heat to low and taste the soup to see if it needs more salt, etc. [Note: If you prefer to use an immersion blender, just add the roasted vegetables to the warm stock and blend.]
8. SERVE.  Ladle into bowls and top with crispy carrot peels, chili crisp, and the green parts of the sliced green onions. ENJOY!!

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor.  A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find my blog at NatalieMarbleCooks.com.  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!