Description
A warm and comforting soup made with roasted carrots and ginger, perfect for chilly days.
Ingredients
Scale
- 4 cups carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Peel and chop the carrots, and chop the onion. In a large bowl, toss the carrots and onion with olive oil, salt, and pepper until evenly coated.
- Spread the carrots and onion on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized. Stir halfway through for even cooking.
- Once roasted, transfer the carrots and onion to a large pot. Add the grated ginger and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- If you’re using coconut milk, stir it into the pureed soup. Taste and adjust the seasoning with more salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh herbs if you like. Serve hot and enjoy the comforting warmth!
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
