Carrot Ginger Soup
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Carrot Ginger Soup
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This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced
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Ingredients
- 2 pounds carrot rough chopped
- 2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1 onion diced, medium
- 3 garlic minced, cloves
- 1 tablespoon ginger grated, fresh
- 1 teaspoon ground coriander
- ½ teaspoon Turmeric
- 4 cups vegetable broth low sodium
- 1 coconut milk light fat, unsweetened, canned
- cilantro for serving
- bread for serving, crusty
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or in the freezer for up to 3 months.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.
Nutrition Information
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Calories
265kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Sodium
1186mg
(49%)
Potassium
775mg
(16%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
38473IU
(769%)
Vitamin C
16mg
(18%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Sodium | 1186mg | 49% |
| Potassium | 775mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 38473IU | 769% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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