Roasted Carrot Ginger Soup
This cozy, healthy roasted carrot ginger soup is a delightful fall recipe that brings warmth and a burst of flavor to your dining table.
Ingredients
Main Ingredients
- 1 lb Fresh carrots The star of the soup!
- 1 tbsp Olive oil Just a glug, nothing fancy
- 1 inch Fresh ginger Use fresh, do not substitute with powder
- 1 medium Onion Yellow or white, your choice
- 3 cloves Garlic Use more than you think for flavor
- 4 cups Vegetable broth Substitute with chicken broth, if desired
- to taste Salt To enhance flavors
- to taste Black pepper To enhance flavors
- optional Cream or coconut milk For a richer soup
Instructions
Preparation and Roasting
- Preheat your oven to 425°F (220°C).
- Chop the carrots into coins and toss them with olive oil, salt, and pepper on a baking tray.
- Roast the carrots for about 25 minutes until golden and crispy around the edges.
Sautéing and Blending
- While the carrots are roasting, chop the onion and garlic.
- Sauté the onion and garlic in a big pot until soft.
- Add the fresh ginger and cook for a couple of minutes.
- Once the carrots are roasted, add them to the pot along with the vegetable broth.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Blend the soup until creamy using a blender or immersion blender.
Final Adjustments
- Stir in cream or coconut milk for extra richness if desired.
- Taste and adjust the seasoning with salt as needed.
Notes
For a smoother texture, blend in small batches and consider straining through a mesh sieve. Store leftovers in a sealed container in the fridge for up to 4 days. Freeze for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gFiber: 7g
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