Carrot Ginger Soup Recipe
Made with roasted carrots, fresh ginger and coconut milk, this creamy Carrot Ginger Soup is easy to make and full of good stuff!
Servings: 4 servings
Ingredients
- 2 pounds carrots rough chopped
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 4 cups low sodium vegetable broth low sodium
- 1 can unsweetened coconut milk light fat
- Cilantro for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.
Video
Notes
My Top Tip: Cut your carrots into evenly sized pieces: Keeping your carrot pieces about the same helps them cook and caramelize evenly!
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing: This soup is easy to freeze. Pour the soup into an air-tight, freezer-safe container and freeze it for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Make Ahead Tip: You can roast the carrots a few days in advance and store them in the fridge until you're ready to make the soup
Nutritional Data: Please note that the nutritional information does not include the bread served with the soup.
Nutrition
Calories: 268kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 245mg | Potassium: 795mg | Fiber: 8g | Sugar: 13g | Vitamin A: 37889IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 1mg
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