Description
A velvety roasted carrot ginger soup that combines sweet, earthy flavors and a touch of spice, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs fresh carrots, peeled and sliced
- 1 tbsp fresh ginger, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss the carrots with olive oil, salt, and pepper, then spread them on a parchment-lined baking sheet.
- Roast the carrots for about 30-35 minutes, until tender and caramelized.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent (about 5 minutes).
- Add the roasted carrots to the pot, pour in the broth, and bring to a gentle simmer.
- After about 10 minutes, remove from heat and blend the soup until smooth using an immersion blender.
- Stir in coconut milk and ginger, then simmer for another 5 minutes. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh herbs or a swirl of coconut milk.
Notes
For a richer flavor, consider adding a splash of citrus or maple syrup. Be sure to taste and adjust seasonings while cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, carrot, ginger, vegan, comfort food, roasted
