Description
A comforting and flavorful soup made with roasted carrots, creamy coconut milk, and a hint of ginger that warms you from the inside out.
Ingredients
Scale
- 2 pounds fresh carrots, chopped
- 1 can full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 sweet onion, chopped
- 2 tablespoons olive oil
- Sea salt, to taste
- Black pepper, to taste
- Optional: turmeric, cumin, lime, chili for added flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the carrots into uniform chunks.
- Toss the chopped carrots with olive oil, salt, and pepper.
- Spread the carrots out on a baking sheet and roast for 25-30 minutes.
- Heat olive oil in a large pot and sauté the onion until translucent.
- Add minced garlic and grated ginger, stirring for an additional minute.
- Combine the roasted carrots, vegetable broth, and coconut milk in the pot.
- Bring to a gentle simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Taste and adjust seasoning before serving.
- Serve hot, garnished with toasted coconut or herbs if desired.
Notes
For a creamier texture, you can substitute coconut milk with tahini or cashew cream. Adjust the seasoning at the end for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, roasted carrot soup, vegan soup, coconut milk, ginger, comfort food