Easy Roasted Carrot Ginger Soup
Ingredients
The soup
-
1
lb
carrots, washed, dried and cut into ½ inch coins
-
1
tablespoon
olive oil or coconut oil
-
½
tablespoon
garam masala
-
5
cloves
garlic
-
1
inch
fresh ginger, peeled and minced
-
½
medium
white onion, cut into quarters
-
3
cups
vegetable broth, boiling hot
-
13.5
oz
coconut milk, canned and full fat
-
1
juice
lime or lemon
-
¾
teaspoon
sea salt
Optional ingredients
-
1
teaspoon
turmeric
-
1
pinch
cayenne or a scotch bonnet/habanero pepper
Instructions
- Preheat the oven to 425°F (218°C) and prepare a sheet pan.
- Place the carrots and onions on the pan, drizzle with olive oil, and season with garam masala, sea salt, and black pepper.
- Add the garlic cloves and spread the vegetables evenly on the pan.
- Roast for 30 to 35 minutes, stirring halfway, until softened and browned.
- Remove from the oven and take the skins off the garlic.
- In a blender, combine the roasted vegetables, garlic, vegetable broth, coconut milk, minced ginger, lime juice, and sea salt.
- Blend until creamy and smooth, adjusting seasoning as needed.
- Serve hot, garnished with your choice of herbs or spices.
Nutrition Facts (estimated)
Servings
4 servings
Calories
169
Total fat
12.6g
Total carbohydrates
11.5g
Total protein
1.3g
Sodium
20mg
Cholesterol
0mg
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