Description
A creamy and flavorful soup made with roasted carrots and fresh ginger, perfect for a cozy meal.
Ingredients
Scale
- 6 large carrots, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots with olive oil and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté the onion, garlic, and ginger until softened.
- Add the roasted carrots and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper. Heat through before serving.
Notes
- You can substitute coconut milk with heavy cream for a richer taste.
- For extra spice, add a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted carrot soup, ginger soup, vegan soup, healthy soup, easy soup recipe