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+ servings
Big bowls of carrot soup with turkey meatballs and parlsey garnish

Turkey Meatballs with Ginger and Oven Roasted Carrot Soup

These ginger-infused turkey meatballs are so easy to make and are delicious all by themselves, but with this simple roasted carrot soup recipe, they are downright magical!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Servings 6
Calories 253kcal


  • Baking sheet
  • dutch oven
  • Mixing Bowls
  • Immersion blender or Blender


For the turkey Meatballs

  • 1 lbs Ground turkey
  • 1 tspn Ginger freshly minced
  • 2 cloves Garlic minced
  • 1 teaspoon Salt
  • ¼ Onion minced
  • 1 tablespoon frsh Parsley minced

For the Carrot Soup

  • 2 tablespoon Oil divided
  • 1 lbs Carrots
  • ½ Onion diced
  • 1 tablespoon Ginger freshly minced
  • 4 cloves Garlic minced
  • Salt and pepper
  • ¼ teaspoon Red pepper flakes
  • 1 qt Chicken broth
  • 1 cup Coconut milk

For the Gremolata

  • 4 tablespoon Parsley finely minced
  • ½ teaspoon Salt
  • ½ teaspoon Lemon Zest


Mix the meatballs

  • In a clean bowl, mix the ground turkey with the ginger, garlic, salt, minced onion, and parsley.
  • When everything is well combined, divide and form into evenly proportioned meatballs.
  • Arrange the meatballs on a parchment-lined baking sheet.

Cook the turkey meatballs

  • Preheat the oven to 325 degrees F
  • Preheat a skillet to medium-high heat and coat with oil.
  • Sear the meatballs, rotating as each side browns.
  • Once all the meatballs have been flipped, transfer to the oven to finish cooking, another 10 minutes.
  • Remove from the oven and let cool.

Roast the carrots

  • Lay the carrots onto a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with a pinch of salt. Roll around to evenly coat the carrots.
  • Roast the carrots in the preheated oven until fork tender and browning, about 25-30 minutes.
  • Remove from oven and roughly chop when cool

Make the Soup

  • Heat a large Dutch Oven or pot over medium heat.
  • Add the remaining 1 tablespoon of oil and saute the onions until soft, 5 to 7 minutes.
  • Add the chopped carrots, ginger and garlic and cook 30 seconds longer.
  • Season liberally with salt and pepper.
  • Add the chicken stock, a little at a time, scraping up any browned bits before adding in the coconut milk.
  • Reduce the heat to medium-low and let the soup simmer for 30 minutes or so.
  • Once the soup has simmered, allow it to cool for 20 minutes before using an immersion blender to puree to a smooth thick consistency. See notes for other methods.

Make the gremolata

  • While the soup simmers, mix the gremolata ingredients, parsley, salt, and lemon zest, together in a small bowl and let sit until ready to use.


  • Spoon large helpings of the carrot soup into bowls and top with ginger meatballs and a sprinkle of the gremolata.


  • This recipe makes about 16 small meatballs.
  • If you don't have an imusion blender, a good blender also works. To use a blender, let the soup cool complpetely ti rish any burns from spills. A food processor will also work, but pulse in small batches to avoid spills.
  • If the meatballs seem sticky or too soft, pop them in the fridge for 30 minutes before cooking. This will help cool the meat and bond everything together. 
  • You can make the meatballs ahead of time. Par-freeze the meatballs in a single layer on a baking sheet before transfering to a resealable bag and storing in the freezer for up to 3 months. 
  • Store leftover soup in an airtight container in the refridgerator for up to 4 days. 
  • Re-heat the soup in a pot over low heat, stirring occasionally. 


Serving: 1g | Calories: 253kcal | Carbohydrates: 12g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 1259mg | Potassium: 727mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12954IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 3mg