Description
A smooth and creamy roasted carrot soup that warms the soul.
Ingredients
Scale
- 2 pounds carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the carrots with olive oil, salt, and pepper.
- Spread the carrots on a baking sheet and roast for 25-30 minutes.
- In a pot, sauté the onion and garlic until soft.
- Add the roasted carrots and ginger to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Puree the soup with an immersion blender.
- Stir in the coconut milk and heat through.
Notes
- Adjust spices to your taste.
- Serve with crusty bread.
- Can store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg