Description
A warm and comforting roasted carrot and ginger soup that combines naturally sweet roasted carrots with fresh ginger’s subtle spice. This smooth and healthy soup is perfect for a light meal, offering nourishing flavors and a touch of creaminess if coconut milk is added.
Ingredients
Vegetables
- 1½ pounds carrots, peeled and chopped
- 1 onion, chopped
- 1 tablespoon fresh ginger, grated
- Fresh parsley for garnish
Liquids and Oils
- 2 tablespoons olive oil
- 3 cups vegetable broth
- ½ cup coconut milk (optional)
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Toss the peeled and chopped carrots along with the chopped onion in olive oil until well coated. Spread them evenly on a baking sheet.
- Roast Vegetables: Roast the carrots and onions in the preheated oven for 25 to 30 minutes until they are tender and slightly caramelized, enhancing their natural sweetness.
- Simmer Soup: Transfer the roasted carrots and onions into a pot. Add the grated fresh ginger and vegetable broth, then bring to a gentle simmer on the stove. Let it cook for about 10 minutes to blend the flavors.
- Blend Soup: Using a blender or an immersion blender, blend the soup until it is smooth and velvety in texture.
- Add Coconut Milk and Season: Stir in coconut milk if desired for added creaminess. Season with salt and black pepper to taste.
- Serve: Serve the soup warm, garnished with fresh parsley for a pop of color and freshness.
Notes
- Coconut milk adds a creamy texture but can be omitted for a lighter version of the soup.
- For extra brightness, add a squeeze of lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Comfort Food
