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Creamy Roasted Carrot & Ginger Soup

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A heartwarming soup made with roasted carrots and fresh ginger, blended with coconut milk for a creamy texture.

Ingredients

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  • 1 lb carrots, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped carrots and onion with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes until tender and caramelized.
  4. Combine the roasted vegetables, grated ginger, and vegetable broth in a large pot.
  5. Bring to a boil and reduce heat to simmer for about 10 minutes.
  6. Remove from heat, add the coconut milk, and blend until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

This soup pairs wonderfully with crusty bread or a fresh salad. Leftovers can be stored in an airtight container for 4-5 days or frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/creamy-roasted-carrot-ginger-soup/

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