STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Easy Roasted Carrot Ginger Soup With Greek Yogurt and Croutons

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“I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt.”

Ingredients Nutrition

  • 34 lb carrot, diced
  • 1 red pepper, diced
  • 4 garlic cloves, halved
  • 2 shallots, sliced thick
  • 4 tablespoons olive oil
  • coarse salt, to taste
  • fresh cracked pepper, to taste
  • 2 tablespoons fresh ginger, grated
  • 1 12 cups vegetable stock (or whatever stock you like, sometimes I'll use shrimp stock and garnish the soup with sauteed shrimp)
  • 1 dash soy sauce
  • 1 dash hot sauce (optional, I like Louisiana Hot Sauce or Aardvark sauce)
  • 14 cup Greek yogurt (or tofu sour cream, for vegans)
  • 1 cup crouton (can be store-bought, or make your own)


  1. Preheat the oven to 400 degrees.
  2. Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
  3. Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
  4. Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
  5. Put all the roasted veggies into the food processor and puree until smooth.
  6. At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
  7. Serve with a dollop of greek yogurt on top and lots of crunchy croutons!

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