Roasted Carrot Soup with Ginger

Eating carrots symbolizes our desire for more good in the coming year. You might be familiar with the traditional tzimmes dish—sliced carrot rounds cooked with honey (and sometimes sweet potato and pineapple) until soft and sugary.

I am not a big tzimmes fan. It can be too sweet, but I recently came across this carrot soup, which, fascinatingly, I absolutely love, even though I don’t like carrots! It does involve more work than your typical “throw it all in the pot and walk away” soup, but you’ll end up with a silky smooth, lightly sweet soup with a hint of warmth from the ginger.

Roasted Carrot Soup with Ginger  


5 purple onions

¼ cup and tbsp olive oil (divided)

2 tsp salt (divided)

1 tbsp. brown sugar

2 tbsp. balsamic vinegar

¼ tsp. garlic powder

20 carrots (medium)

2 ½ cups water

2 cups unsweetened almond milk

1-inch cube of fresh ginger, peeled


Cut the onions in half-rounds. Make sure to use purple onions, they have a sweetness that green onions lack. Put the onions in a non-stick frying pan. Add ¼ cup olive oil, 1 tsp salt, brown sugar, balsamic vinegar, and garlic powder. Cover it all up and sauté on a low flame for about 30 minutes. Transfer the onions and their cooking juices to a pot. Add the water, a peeled 1-inch piece of ginger, and bring to a boil. Reduce to a simmer and cook (covered) on a very low flame for 2 hours. While all of that is simmering, peel the carrots and cut them thin. Drizzle them with 1 tbsp. olive oil and 1 tsp. salt, and roast on 400 for about 20 to 25 minutes. Remove from the oven, and once the onions have simmered for 2 hours, add in the carrots and simmer for another 30 minutes. Remove the ginger, because we don’t want to mix it with the food, use it just to add more flavor. Let the soup cool for an hour or two, and blend it with the almond milk until smooth and silky. And that’s it, enjoy it!

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