Roasted Carrot and Ginger Soup


  • 1 lb. carrots, peeled and chopped
  • ½ lb. parsnips, peeled and chopped
  • ½ large onion
  • 1-2 inch piece raw ginger (depending on desired spice level)
  • 1 tablespoon of light brown sugar
  • 1 teaspoon of cayenne pepper
  • 4 cups low-sodium vegetable broth
  • Salt and pepper to taste
  • Green onions for garnish


  1. Preheat the oven to 350 degrees F.
  2. Peel and chop carrots, parsnips, onion, and ginger and combine in a roasting pan.
  3. Sprinkle with brown sugar.
  4. Pour 1 cup of the broth into the pan, cover with aluminum foil, and bake for 2 hours.
  5. Remove from oven; transfer the vegetables and broth to a large soup pot and add remaining 3 cups of broth.
  6. Add salt, pepper, and cayenne (depending on desired spice level).
  7. Bring to a boil, reduce the heat, and simmer for 15 minutes.
  8. Using an immersion blender, puree the soup adding more broth if necessary.
  9. Garnish with sliced green onions. 


Recipe makes: 4 servings; each serving: 91 calories, 1g fat, 5g fiber, 1g protein