Get the Recipe Roasted Tomato Carrot Ginger Soup
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5.0
36 reviews
Excellent
Get the Recipe Roasted Tomato Carrot Ginger Soup
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Cozy up with a big bowl of Tomato Carrot Ginger Soup. Roasting the vegetables makes them sweetly caramelized, adding a ton of flavor to this soup. It's creamy, flavorful, and absolutely comforting! Even better? It's ready in under 25 minutes and is basically a hands-off recipe.
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Ingredients
- 1 cup carrots (~4 medium), peeled & cut into 1/2 inch pieces
- 2 pounds tomatoes halved and stems cut out
- 1 inch piece ginger peeled, cut in half
- 2 garlic cloves peeled
- 3 Tablespoons olive oil
- salt and pepper to taste
- 1/2 /2 teaspoon dried basil
- 1/4 /4 teaspoon onion powder
- 1/8 /8 teaspoon white pepper
- 1/4 /4 teaspoon ground turmeric
- 1 1/2 /2 cups vegetable stock more as needed
Instructions
- Pre-heat oven to 400°F. Place carrot pieces, halved tomatoes, ginger, and whole garlic cloves on a large rimmed baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat completely. Place tomatoes skin side down (so cut side is up). Roast for 18-20 minutes, tossing halfway through, until carrots are fork-tender.
- Place roasted vegetables in a large stockpot (for an immersion blender) or a blender. Add any pan juices that remain. Add dried spices and vegetable stock.
- Blend together until smooth either using an immersion blender (in the stockpot) or in a blender. If using a blender, be sure to vent the top opening to allow steam to escape. Blend until smooth, adding more vegetable stock as needed for desired consistency. Be sure to taste test for salt levels, too.
- Serve immediately with basil garnish as desired. Store any leftovers in an airtight container in the fridge for 3-4 days.
Equipments used:
Notes
- Add 1 tablespoon tomato paste for a more concentrated tomato flavor.
- Up the white pepper to 1/4 teaspoon for a little extra kick!
- Make this a one-pot dish! Roast the veggies in an oven-safe dutch oven. You'll need to extend the cooking time by 5-10 minutes, then use your immersion blender in the stockpot once the veggies are tender.
- Freeze: place the soup in a freezer-safe container with room for expansion. Once completely cooled, cover and freeze. Reheat frozen soup in a saucepan on the stove until heated through.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
385mg
(16%)
Potassium
594mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
7188IU
(144%)
Vitamin C
30mg
(33%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 385mg | 16% |
| Potassium | 594mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7188IU | 144% |
| Vitamin C | 30mg | 33% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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