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Gordon Ramsay Roasted Carrot and Ginger Soup

Gordon Ramsay Roasted Carrot and Ginger Soup - recipe card
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Velvety and vibrant, this roasted carrot and ginger soup balances the natural sweetness of caramelized carrots with a warm kick of fresh ginger. Roasting the vegetables deepens their flavor, while a touch of cream adds luxurious body. Perfect for a cozy starter or light meal, it’s a Gordon Ramsay-inspired classic that’s simple yet elegant.

Ingredients

Scale
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 medium onion, peeled and quartered
  • 3 tablespoons olive oil
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 cups low-sodium vegetable or chicken stock
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Fresh chives or parsley, chopped (for garnish, optional)

Instructions

  1. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, toss the carrot chunks and onion quarters with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they aren’t crowded—this promotes caramelization. Roast for 30-35 minutes, flipping halfway, until the carrots are tender and edges are golden brown.
  3. While the vegetables roast, prepare the ginger. Peel a 2-inch piece of fresh ginger and grate it finely using a microplane or fine grater. Set aside.
  4. Once the vegetables are done, transfer them to a large saucepan or Dutch oven. Add the grated ginger and the remaining 1 tablespoon olive oil. Cook over medium heat for 1-2 minutes, stirring constantly, until the ginger is fragrant. This step blooms the ginger’s flavor.
  5. Pour in the stock and bring to a boil over high heat. Then reduce the heat to low and simmer, uncovered, for 10 minutes to allow the flavors to meld. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Remove the saucepan from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a stand blender and puree, then return to the pot. Be cautious with hot liquids—fill the blender no more than halfway and vent the lid.
  7. Return the pureed soup to medium-low heat. Stir in the heavy cream and heat through, about 2-3 minutes, without allowing it to boil. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle the soup into warm bowls. Garnish with chopped chives or parsley, if desired. Serve immediately with crusty bread or a swirl of cream.

Notes

Storage: Cool soup completely, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: Freeze in portions for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until hot. Do not boil. If frozen, reheat from thawed state. For a dairy-free version, substitute coconut milk for heavy cream.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-roasted-carrot-and-ginger-soup/