March 17, 2023
Roasted Carrot Ginger Soup
A bowl of soup is always a good idea! Whether it's a cold and rainy day, you're not feeling well, just want something healthy and comforting OR need an excuse to dip your grilled cheese! While the carrots and garlic roast, you can prep the other ingredients. It all gets thrown into a blender (the best part). EASY! The flavours are deep and nourishing!
SERVES: 4
Prep Time
10 min
Cook Time
50 min
Total Time
60 min
Ingredients
6-8 carrots
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 bulb of garlic
1 medium onion
1 1-inch piece of ginger
1 L vegetable broth
1 can coconut milk
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 bulb of garlic
1 medium onion
1 1-inch piece of ginger
1 L vegetable broth
1 can coconut milk
Directions
1. Preheat oven to 400°F.
2. Peel and roughly chop carrots.
3. Cut off the top of the garlic bulb. Wrap garlic bulb in tinfoil with a drizzle of olive oil.
4. Add carrots and garlic to a baking sheet with parchment paper and toss with a drizzle of olive oil, salt, and pepper. Place wrapped garlic on a baking sheet.
5. Roast for 45 minutes, flipping the carrots halfway through.
6. While carrots are roasting, chop onion and ginger.
7. Heat a large pot with olive oil and add onion; cook for 5 minutes, stirring until they soften.
8. Add ginger and cook for another minute.
9. Add broth and simmer for 10 minutes.
10. Add broth with onions, ginger and carrots to a high speed blender. Squeeze garlic out of the bulb into the blender (once the garlic has slightly cooled).
11. Blend all ingredients until smooth.
12. Return soup back into the pot and stir in coconut milk.
13. Serve and enjoy.
2. Peel and roughly chop carrots.
3. Cut off the top of the garlic bulb. Wrap garlic bulb in tinfoil with a drizzle of olive oil.
4. Add carrots and garlic to a baking sheet with parchment paper and toss with a drizzle of olive oil, salt, and pepper. Place wrapped garlic on a baking sheet.
5. Roast for 45 minutes, flipping the carrots halfway through.
6. While carrots are roasting, chop onion and ginger.
7. Heat a large pot with olive oil and add onion; cook for 5 minutes, stirring until they soften.
8. Add ginger and cook for another minute.
9. Add broth and simmer for 10 minutes.
10. Add broth with onions, ginger and carrots to a high speed blender. Squeeze garlic out of the bulb into the blender (once the garlic has slightly cooled).
11. Blend all ingredients until smooth.
12. Return soup back into the pot and stir in coconut milk.
13. Serve and enjoy.
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1 Comment
This soup was delicious! The perfect amount of spice and creaminess