Food & Cooking Recipes Creamy Carrot, Tomato, and Ginger Soup Be the first to rate & review! This smooth, satisfying vegetable soup brings together the best of carrot-ginger soup and tomato bisque. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on December 11, 2023 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 15 mins Total Time: 1 hr 30 mins Servings: 6 Consider this creamy (but cream-free) soup the best of carrot-ginger soup and tomato bisque combined—and enjoy every spoonful. It's packed with carrots, sweet potatoes, tomatoes, and fresh ginger, so it tastes great and packs a nutritional punch. Even better, it's vegetarian and doesn’t require any stock. The vegetables are roasted in the oven to caramelize and concentrate their flavors before being cooked with onions and water on the stovetop. A quick swirl in the blender and the addition of a tablespoon of butter brings it all together. Serve with plenty of crusty bread, because everyone will want to dip. 30 Vegetable Casserole Recipes That Are Guaranteed Crowd-Pleasers Ingredients 12 ounces carrots, peeled and cut into 1-inch pieces (2 cups) 1 small sweet potato (6 ounces), peeled and cut into 2-inch pieces (1 cup) 1 can (28 ounces) whole peeled tomatoes, drained (juices reserved for another use) 1 tablespoon minced fresh ginger 6 tablespoons extra-virgin olive oil, divided, plus more for serving Kosher salt and freshly ground pepper ½ white onion, finely chopped (¾ cup) 1 tablespoon unsalted butter Crusty bread, for serving Directions Roast vegetables, tomatoes, and ginger: Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour. Saute onion: In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables and water: Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Puree soup and serve: Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. If soup is too thick for your taste, you can add more water, a few tablespoons at a time, until the desired consistency is reached.For an extra-silky texture, you can strain the soup through a fine-mesh sieve after puréeing. Serve: Season to taste and serve with crusty bread, topped with more pepper and oil. Originally appeared: Martha Stewart Living, April 2022 Rate It PRINT