Roasted Carrot Ginger Soup
Warm up your table with the velvety comfort of Roasted Carrot Ginger Soup, a rich and nourishing dish bursting with flavor. Sweet caramelized carrots are roasted to perfection and blended with fragrant fresh ginger, earthy cumin, and creamy coconut milk, creating a perfectly balanced bowl of goodness. This vegan and gluten-free soup is both hearty and healthy, ideal for cozy dinners or an elegant appetizer. With a silky smooth texture and vibrant color, it’s as visually stunning as it is delicious. Garnish with fresh herbs like parsley or cilantro, and pair with crusty bread for a satisfying meal that’s sure to impress. Perfect for meal prep or a quick weeknight dinner, this soup is as versatile as it is irresistible!
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Recipe Information
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 4 cups vegetable broth
- 0.75 cups coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro
- 0.5 cups water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash, peel, and chop the carrots into roughly 1-inch pieces. Toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a pinch of pepper. Spread the carrots in a single layer on the baking sheet.
Roast the carrots in the oven for 30-35 minutes, flipping halfway through, until they are soft and lightly caramelized around the edges.
While the carrots are roasting, finely chop the onion, mince the garlic, and peel and grate the ginger.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the grated ginger, minced garlic, cumin, and coriander. Cook for 1-2 minutes until fragrant.
Add the roasted carrots to the pot along with the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld.
Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Stir in the coconut milk and adjust the seasoning with additional salt and pepper to taste.
Reheat the soup gently over low heat if needed, but do not let it boil.
Serve warm, garnished with fresh parsley or cilantro. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 35.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2401 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
