Honey Roasted Carrot and Ginger Soup

If I had to eat one food for the rest of my life it would definitely be soup; After all with a bit of creativity you could eat a different meal everyday for months!

Take this soup for example I’ve been making this soup for a long time but had never thought of roasting the carrots first; it tastes entirely different from the version I make ( maybe even better, shhhhh).

Roasted Honied carrot and ginger soup recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey Roasted Carrot and Ginger Soup Recipe

Honey Roasted Carrot and Ginger Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 3 lbs peeled carrots, chunked
  • 1/2 cup honey, divided
  • 2 tbsp water
  • 2 tbsp olive oil
  • 2 medium onions, diced
  • 2 ribs of celery, diced
  • 1 clove garlic, minced
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1/2 tsp dried ginger
  • 1/2 tsp ground coriander
  • 2 tbsp fresh grated ginger
  • 4 cups chicken stock
  • 1 1/2 cups coconut milk
  • sour cream for garnish


  1. Preheat oven to 400
  2. Line a baking sheet with parchment paper, toss the carrots in 1/4 cup of the honey and the water, place on baking sheet and roast for 45 minutes, turning occasionally.
  3. Heat the olive oil in a heavy bottomed soup pot.
  4. Add the onions, celery and garlic and saute for 5 minutes.
  5. Add the cinnamon sticks, bay leaves, dried ginger, coriander, and grated ginger, saute until the spices are fragrant.
  6. Add the carrots, pan drippings and remining 1/4 cup of honey, stir well, add the broth and bring to a boil.
  7. Reduce to a simmer and cook for 20 minutes.
  8. Puree the soup and return to the pan, add the coconut milk and heat through.
  9. Garnish with a dollop of sour cream for serving.
  • Category: Soup