Recipe | Roasted Carrot Ginger Soup

roasted carrot ginger soup

Nothing beats a warm soup as the colder nights set in.

This Roasted Carrot Ginger Soup is an easy winter warmer using the Braun PowerBlend 9.



Serves 4 (approx. 1.9 L)

  • 680 g carrots, peeled
  • 1 medium yellow onion, thickly sliced
  • 4 cloves garlic, with skins on, root end snipped off
  • 1 tbsp. avocado/ sunflower/ olive oil
  • 1 tsp. sea salt
  • ¼ tsp. white pepper
  • 15 g fresh ginger root, peeled
  • 700-950 ml vegetable or chicken broth, as needed
  • 235 ml heavy cream or cashew milk



    • 125 g sour cream or yogurt
  • Pea sprouts or beet sprouts 



  1. Place the carrots and the ginger into the blender jug.
  2. In a sauté pan set on medium, heat the oil and then add onion slices and garlic cloves. Cook just until softened and the onions are translucent 3-4 minutes, stirring occasionally. Remove from the heat, and pop the garlic cloves out of their jackets and add all to the blender jug. 
  3. Secure the lid and turn the machine on. Select the soup program and turn the iTextureControl dial to smooth. When the program is complete, adjust seasoning to your liking.
  4. Remove the plug from the lid and add the cream or milk. Replace the plug and select the manual mode. Turn the iTextureControl to 1 increasing it to 9 for about 30 seconds.
  5. Pour into soup bowls and top each with a dollop of sour cream or yogurt and a sprinkling of sprouts.