Roasted Carrot & Ginger Soup
This carrot ginger soup is vibrant, cozy, and packed with natural sweetness and warmth, thanks to the carrots and a hint of spice. It’s a perfect way to brighten up a grey day while enjoying a dish that’s as nourishing as it is delicious.
Ingredients
2 lbs carrots, peeled and chopped
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
4 cups vegetable broth
1 cup coconut milk (or cream)
1 tsp ground cumin
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Directions
Roast Carrots: Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Cook Aromatics: In a large pot, heat the remaining olive oil. Sauté onion until soft, then add garlic, ginger, and cumin, cooking until fragrant.
Simmer: Add roasted carrots and vegetable broth. Simmer for 10-15 minutes to blend flavors.
Blend: Allow to cool slightly, then use an immersion blender (or transfer to a blender) to purée until smooth. Stir in coconut milk, adjusting consistency with broth if needed.
Serve: Ladle into bowls, garnish with parsley or cilantro, and serve warm with crusty bread.
