Carrot Ginger Soup
User Reviews
4.6
Carrot Ginger Soup
Description
This soup starts by roasting peeled, sliced carrots, thick onion slices, and unpeeled garlic cloves after drizzling with olive oil and seasoning with salt and pepper. Roasting at 400°F (200°C) for 30 to 45 minutes softens and caramelizes the vegetables, concentrating their flavors. The roasted garlic is peeled and, along with the carrots and onions, blended with vegetable broth, minced fresh ginger, coconut milk, and fresh orange juice until completely smooth.
The resulting puree is velvety with a balanced sweetness from carrots and a mild citrus brightness from orange juice. The ginger infuses a gentle heat while the coconut milk adds richness and creaminess without dairy. Additional coconut milk drizzled on top, along with fresh cilantro and chopped peanuts, provide contrasting creaminess, herbal freshness, and crunch, respectively.
This soup can be served warm as a starter or light meal. It offers a pleasing texture and flavor depth suitable for cooler days or when a nourishing, plant-based dish is desired.
If a thinner soup consistency is preferred, additional broth or coconut milk can be incorporated. Leftovers keep well refrigerated for up to a week and freeze well for up to two months, allowing for convenient make-ahead options.
Ingredients
- 2 lbs carrot peeled and cut into 1/2-inch slices
- 1 onion thickly sliced, large, yellow
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 3 cups vegetable broth
- 1 tablespoon ginger fresh, minced
- 1/2 cup coconut milk or lite coconut milk
- 1 tablespoon orange juice fresh
- coconut milk for garnish, optional, extra coconut milk, chopped cilantro and peanuts
- cilantro
- peanut
Instructions
- Preheat the oven to 400 degrees F.
- Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring half way through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
- Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
- Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.
Notes
- Adjust soup thickness by adding more vegetable broth or coconut milk when blending to achieve desired consistency.
- Store leftover soup in the refrigerator for up to one week to maintain freshness.
- The soup freezes well for up to two months, enabling make-ahead and easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 884mg | 37% |
| Potassium | 778mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 38264IU | 765% |
| Vitamin C | 18mg | 20% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
