Ginger Carrot Soup
Ginger Carrot Soup is rich in flavor and easy to make with just 6 ingredients. Perfect for the cold weather months. You may substitute some of the vegetable broth for coconut milk for a creamier soup if desired.
Ingredients
Serves: 4-5 Time: 45-60 minutes
Ginger Carrot Soup
- 5-6 large carrots, tops removed and cut in length-wise quarters
- 1/2 large yellow onion, diced
- 2-3 garlic cloves, minced
- 1-2 Tbs fresh ginger, peeled and minced
- 3-4 cups vegetable broth
- Olive oil
Directions
- Preheat the oven to 400ºF and prepare the carrots and toss them lightly in olive oil.
- Place the carrots on a baking tray and roast in the oven for 20-30 minutes until softened and lightly roasted.
- Meanwhile, prepare the onion, garlic and ginger. In a large pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan.
- Sauté the onion for 5-7 minutes stirring regularly until translucent. Add the ginger and garlic, and stir together for 2 minutes or until fragrant.
- Add the broth and reduce heat to medium-low and cover the pot with a lid. Once the carrots are roasted, add them to the broth and simmer for another 15-20 minutes.
- Blend the soup until smooth and creamy, you may add more broth to get the desired thickness.
- Serve with toasted bread, top with cilantro or scallions and chopped peanuts, and enjoy!
Nutrition Information
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