Vegan Roasted Carrot and Ginger Soup
Let’s be honest, carrot soup is kind of a classic, but with a twist of ginger, it’s elevated to something fancy. Roasting the carrots brings out a rich, caramelized sweetness that makes this soup feel like an indulgence. But don’t worry, it’s still vegan and doesn’t involve any dairy guilt. With the kick of fresh ginger, this soup will warm you right up. And don’t even get me started on how easy it is to make—because who has time for complicated recipes? Grab your spoon and dig in, my friend. This is comfort food, with flair.
Vegan Roasted Carrot and Ginger Soup
A velvety, vegan roasted carrot and ginger soup with a burst of natural sweetness and a zingy finish from ginger.
Ingredients
- 6 medium carrots peeled and chopped
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1 can 14 oz coconut milk
- 3 cups vegetable broth
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- Toss chopped carrots with olive oil, salt, and pepper. Roast for 25 minutes.
- In a large pot, sauté onion and garlic in olive oil for 5 minutes until softened.
- Add grated ginger and ground cumin, cooking for another minute.
- Stir in roasted carrots, coconut milk, and vegetable broth. Bring to a simmer.
- Puree the soup using a blender or immersion blender until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 230
- Total Fat: 16g
- Saturated Fat: 13g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 350%
- Vitamin C: 25%
- Iron: 6%
- Folate: 10%
- Magnesium: 8%
💁♀️ Extra Flavor Tips
- Add a pinch of cayenne pepper if you’re feeling spicy.
- Stir in a dollop of coconut yogurt for extra creaminess.
- Top with roasted chickpeas for a crunchy finish.
- For a smoother soup, strain it before serving.
- A drizzle of balsamic vinegar adds a tangy kick.
