Roasted Carrot and Ginger Soup [ 55 min ]
There’s nothing like a hearty bowl of Roasted Carrot and Ginger Soup to warm the soul. This soup is not only stunning with its bright orange hue, but it’s also packed with wholesome ingredients and spices that provide just the right amount of warmth and zest. With a creamy texture from the coconut milk, it’s perfect for a cozy fall or winter evening. Quick and easy to whip up, it's bound to become a favorite for those seeking both comfort and nutrition in one delicious package.
Ingrédients
- 2 pounds pounds carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt and and pepper to taste
- Chopped fresh fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- In a large pot, heat a little more olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger to the pot and cook for another 2 minutes until fragrant.
- Stir in the roasted carrots, vegetable broth, ground cumin, and ground coriander. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a blender.
- Stir in the coconut milk, and season with salt and pepper to taste. Heat through gently if needed.
- Serve hot, garnished with chopped fresh parsley.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 20gProtéines: 3gFat: 6gSucre: 9g
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