Roasted Carrot Coconut Ginger Soup
Roasted Carrot Coconut Ginger Soup offers a delightful blend of sweet roasted carrots, creamy coconut milk, and zesty ginger. This warming soup is perfect for chilly evenings and brings comfort to any gathering. With its vibrant color and rich flavor, it’s sure to impress family and friends alike. Easy to prepare, this dish transforms everyday ingredients into a restaurant-quality experience right in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Fusion
Ingredients
Scale
- 1 lb carrots, peeled and chopped
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the carrots in olive oil with salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Stir in grated ginger, then add vegetable broth. Bring to a simmer.
- Add roasted carrots and coconut milk. Blend until smooth using an immersion blender.
- Serve warm, garnished with fresh herbs or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For variation, swap carrots for sweet potatoes or butternut squash. Adjust spice levels by adding red pepper flakes for heat. For a thicker soup, incorporate more roasted carrots or cooked potatoes.