Carrot Ginger Soup
Ingredients
-
1
tablespoon
unsalted butter
-
1
large
white onion, diced
-
1
tablespoon
fresh ginger, sliced
-
to taste
salt and pepper
-
1
pound
carrots, peeled and coarsely chopped
-
4
whole
garlic cloves
-
½
pound
sweet potatoes
-
1
tablespoon
orange zest
-
1
cup
coconut milk
-
2
cups
vegetable or chicken broth
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and spread the carrots, garlic, and sweet potatoes on it.
- Drizzle with olive oil and roast in the oven for one hour, flipping halfway through.
- In a medium saucepan, melt butter over medium heat and sauté the onion and ginger until the onions are translucent.
- Season with salt and pepper, then transfer the mixture to a blender along with the roasted vegetables, orange zest, coconut milk, and broth.
- Blend on high until smooth.
- Serve in bowls garnished with pumpkin seeds.
Nutrition Facts (estimated)
Servings
3 - 4
Calories
358
Total fat
21g
Total carbohydrates
39g
Total protein
8g
Sodium
206mg
Cholesterol
10mg
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