Roasted Carrot & Ginger Spiced Soup

If blended soups aren’t on your Fall menu rotation, you’ll want to make room for this easy Roasted Carrot & Ginger Spiced Soup! You’ll just need a pot and a blender to pull together this soup that’s ready to eat in less than an hour. Fresh carrots, ginger, fall-inspired spices and our Maple Sunflower Seed Butter make this a great healthy dinner that comes together in under an hour.

Serves: 4

Total Time: 45 Minutes


  • 2 tbsp. olive oil
  • 1 lb. carrots, peeled & diced into ½-inch pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp. ginger, minced
  • 2 ½ cups vegetable stock
  • ½ tsp turmeric
  • Dash of nutmeg
  • 1/3 cup 88 Acres Maple Sunflower Seed Butter
  • 1 tbsp. fresh lemon juice
  • Salt and pepper to taste
  • Green onions, red pepper flakes, and sunflower seeds for topping


  • Heat oil in a large pot over medium heat.
  • Add carrots, onion and garlic and sauté until onion is translucent, about 5 minutes.
  • Add vegetable stock, turmeric and nutmeg. Cover with a lid and simmer for 20-25 minutes or until carrots are soft and can be easily pierced with a fork.
  • Remove soup from heat and stir in Maple Sunflower Seed Butter and lemon juice.
  • Carefully transfer the soup to a large blender and blend until smooth and creamy.
  • Return to the pot and season with salt and pepper to taste.
  • Scoop into bowls and top with diced green onions, red pepper flakes and crunchy sunflower seeds!

Roasted Carrot & Ginger Spiced Soup