Roasted Carrot Soup
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Roasted Carrot Soup
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This creamy roasted carrot soup is perfect for cool weather. It’s packed with roasted carrots, onions, peppers, endive, coconut milk, and ginger.
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Ingredients
- 1 pound carrot chopped
- 4 whole bell pepper cored and roughly chopped, red
- 2 cloves garlic
- 1 medium yellow onion ends trimmed and roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup vegetable stock divided
- 1 (13.5 ounce) can coconut milk full fat
- 1 tablespoon ginger grated fresh
- ½ teaspoon cumin ground
Instructions
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet pan, add chopped carrots, red bell peppers, garlic, and onion. Drizzle on olive oil, kosher salt, and black pepper. Toss to combine.
- Roast for 30 minutes or until soft but not burnt.
- In two batches, puree vegetables in a food processor or high-powered blender, adding 1/4 cup vegetable stock per batch. This will help loosen up the vegetables so they puree more easily.
- Add pureed vegetables to a large pot and add in remaining 1/4 cup vegetable stock, coconut milk, grated ginger, and cumin.
- Simmer on medium-low until soup is warmed through, and flavors are combined, about 10 minutes.
Nutrition Information
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Serving
1serving
Calories
128kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
897mg
(37%)
Potassium
427mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
19.106IU
(0%)
Vitamin C
11mg
(12%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 128kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 897mg | 37% |
| Potassium | 427mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 19.106IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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