Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.

MAKES 4 SERVINGS


INGREDIENTS

  • 2 cups carrots, roughly chopped
  • 1/2 small yellow onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 can (400mL) full-fat coconut milk
  • 2 cups water
  • 1 organic vegetable bouillon cube (I used GoBio!)
  • 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
  3. Roast the vegetables until they are tender, approximately 30 minutes.
  4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
  5. Bring to a low simmer and cook uncovered for 20 minutes
  6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
  7. Put back into pot and season to taste.

 

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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