Description
A comforting bowl of roasted carrot coconut ginger soup that warms the soul with its earthy sweetness and creamy texture.
Ingredients
Scale
- 4 medium Carrots, peeled and chopped
- 1 can Coconut milk
- 2-inch piece Fresh ginger, grated
- 4 cups Vegetable or chicken broth
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive oil
- Lime juice, to taste
- Fresh herbs (cilantro or parsley), for garnish
Instructions
- Preheat your oven to 400°F (200°C). Peel and chop the carrots into similar-sized pieces. Toss with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, sautéing for another minute.
- Add the roasted carrots to the pot, stirring to combine. Pour in the vegetable or chicken broth, ensuring the carrots are submerged. Bring to a gentle simmer and cook for about 10 minutes.
- Remove the pot from heat and blend the mixture until smooth using an immersion blender or countertop blender.
- Stir in the coconut milk, allowing it to heat through. Adjust seasoning with salt, pepper, and lime juice to taste.
- Ladle the warm soup into bowls, garnish with fresh herbs, and drizzle with coconut milk before serving.
Notes
For a delightful crunch, consider adding roasted pumpkin seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: carrot soup, vegan soup, coconut soup, ginger soup, autumn recipes