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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato and Carrot Soup with Ginger

  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian


Creamy Tomato and Carrots soup made with roasted vegetables, garlic, and spicy ginger. It’s paleo, whole30, and super warm and comforting.


  • 4 carrots, washed, peeled, and sliced in half lengthwise. 
  • 1 Yukon gold potato, peeled, and cut into fourths
  • 1 onion, washed, peeled, and sliced in half
  • 2 large beefsteak tomatoes, or 4 smaller vine tomatoes, or 6 Roma tomatoes
  • 4 cloves of garlic, skin left on
  • Olive Oil
  • salt and pepper
  • 1 tsp of grated ginger
  • 2 cups of hot vegetable broth

Garnish (optional)



Preheat the oven to 400°F

  1. Heat vegetable broth in a small saucepan. Set aside. 
  2. Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
  3. When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
  4. Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 

Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

  • Category: Soups & Stews
  • Method: Roasted
  • Cuisine: American

Keywords: roasted tomato and carrot soup, healthy tomato and carrot soup, creamy tomato and carrot soup with ginger {whole 30}