Description
A warm and comforting soup made with roasted carrots, creamy coconut milk, and fresh ginger. Perfect for chilly nights and family gatherings.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fresh ginger, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper, to taste
- Cilantro, for garnish
- Lime, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the carrots, then cut them into even-sized chunks.
- Toss the carrots with olive oil, salt, and pepper, and roast for 25-30 minutes until soft and caramelized.
- In a large pot, heat olive oil over medium heat and sauté chopped onions and minced garlic for about 5 minutes.
- Add grated ginger and sauté for another minute.
- Pour in vegetable broth and add the roasted carrots, bringing everything to a simmer.
- Use an immersion blender to purée the soup until smooth.
- Stir in the coconut milk and heat through.
- Ladle into bowls, garnishing with cilantro and a squeeze of lime before serving.
Notes
Feel free to substitute carrots with sweet potatoes or butternut squash. For a different flavor profile, use almond milk instead of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, roasted carrots, coconut milk, ginger, vegan recipe, comfort food