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.