Description
A comforting and flavorful soup that combines roasted carrots, creamy coconut milk, and fresh ginger for a nourishing bowl of goodness.
Ingredients
Scale
- 4 cups fresh carrots, peeled and chopped
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable or chicken broth
- 1 can full-fat coconut milk
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley) for garnish
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into even chunks and slice the onion. Toss them on a baking sheet with olive oil, salt, and pepper.
- Roast the vegetables in the oven for 25 to 30 minutes until slightly browned and tender, tossing halfway through.
- In a large pot, heat a splash of olive oil over medium heat and sauté minced garlic and fresh grated ginger until fragrant, about 2 minutes.
- Add the roasted carrots and onions to the pot with broth. Bring to a simmer for about 10 minutes.
- Blend the soup using an immersion blender until smooth or leave it chunky as preferred.
- Stir in coconut milk and adjust the seasoning with lime juice, salt, or more ginger if desired.
- Ladle into bowls and garnish with fresh herbs or additional coconut milk. Serve warm.
Notes
This soup can be easily adapted with different vegetables or spices. It’s great for leftovers and can be stored in the fridge or frozen for later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, vegan, healthy, carrots, coconut, ginger