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Roasted Carrot Ginger Soup

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 6-8 carrots
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bulb garlic
  • 1 medium onion
  • 1 1- inch piece of ginger
  • 1 L vegetable broth
  • 1 can coconut milk

Instructions

  • Preheat oven to 400°F.
  • Peel and roughly chop carrots.
  • Cut off the top of the garlic bulb. Wrap garlic bulb in tinfoil with a drizzle of olive oil.
  • 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.
  • Roast for 45 minutes, flipping the carrots halfway through.
  • While carrots are roasting, chop onion and ginger.
  • Heat a large pot with olive oil and add onion; cook for 5 minutes, stirring until they soften.
  • Add ginger and cook for another minute.
  • Add broth and simmer for 10 minutes.
  • 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).
  • Blend all ingredients until smooth.
  • Return soup back into the pot and stir in coconut milk.
  • Serve and enjoy.

Notes

If you want to make this soup a little more hearty and add protein, add in 1 can of rinsed and drained cannellini beans or 1/2 cup of cottage cheese. Then blend until smooth.