This vibrant roasted carrot and ginger soup not only tantalizes the palate with its rich, creamy texture and bold flavors but also delights the eyes with its deep, golden hue. Balanced with the warmth of fresh ginger and the sweetness of roasted carrots, this soup is a perfect embodiment of comfort and health in a bowl. Ideal for a quick, nourishing meal, it will become a staple in your kitchen during the colder months.
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- 1 pound carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro, cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss the chopped carrots with olive oil and spread them on a baking sheet.
- Roast for 20-25 minutes, until the carrots are tender and slightly caramelized.
- In a large pot, sauté the chopped onion in a bit of olive oil over medium heat until translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger, cooking for another 2 minutes.
- Stir in the roasted carrots, vegetable broth, cumin, coriander, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the coconut milk and lemon juice, adjusting seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100g | Calories: 160kcal | Carbohydrates: 24g | Protéines: 3g | Fat: 7g | Sucre: 10g