Roasted Carrot and Ginger Soup
Savor Roasted Carrot and Ginger Soup, a velvety, healthy dish with sweet roasted carrots and zesty ginger. This vibrant, comforting soup is perfect for cozy weeknight dinners, delivering bold flavors and nutrition with minimal effort.
Why You’ll Love This Recipe
Roasted Carrot and Ginger Soup is a warm, nourishing hug in a bowl, blending the natural sweetness of roasted carrots with the zesty warmth of fresh ginger for a healthy, flavorful dinner. Ready in under an hour, this budget-friendly, vegetarian recipe is simple to make, requiring minimal ingredients and cleanup. Its creamy texture and vibrant taste make it a family favorite, while its versatility suits various dietary needs. Packed with vitamins and antioxidants, this soup pairs beautifully with crusty bread or a side salad, offering a wholesome, satisfying meal that’s as delicious as it is comforting.
Recipe Tips and Tricks
- Roast Evenly: Spread carrots in a single layer for uniform roasting and caramelized flavor.
- Peel Ginger Carefully: Use a spoon to scrape ginger skin for easier prep and less waste.
- Blend Smoothly: Use an immersion blender for a creamy texture without transferring hot liquid.
- Adjust Consistency: Add more broth for a thinner soup or less for a thicker one.
- Taste and Season: Adjust salt and pepper after blending, as flavors intensify during cooking.
- Roast for Flavor: Don’t skip roasting carrots; it enhances sweetness and depth.
Roasted Carrot and Ginger Soup
Roasted Carrot and Ginger Soup, a velvety, healthy dish perfect for cozy, nutritious dinners.
Ingredients
- ¼ tsp black pepper
- ½ cup full-fat coconut milk
- ½ tsp salt
- 1 medium yellow onion, diced
- 1 tsp dried thyme
- 1.5 lbs fresh carrots, peeled and chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Optional garnish: fresh parsley, coconut milk drizzle
Instructions
- Preheat Oven: Set your oven to 400°F to prepare for roasting the carrots.
- Prep Carrots: Peel and chop carrots into 1-inch pieces for even roasting.
- Season Carrots: Toss carrots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast Carrots: Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- Sauté Aromatics: Heat remaining olive oil in a large pot over medium; sauté onion for 5 minutes, then add garlic and ginger for 1 minute.
- Add Broth: Pour in vegetable broth and thyme, stirring to combine flavors.
- Add Carrots: Transfer roasted carrots to the pot; bring to a simmer for 5 minutes.
- Blend Soup: Use an immersion blender to puree until smooth, or blend in batches carefully.
- Add Coconut Milk: Stir in coconut milk for creaminess; adjust seasoning with salt and pepper.
- Serve with Flair: Ladle into bowls, drizzle with coconut milk, garnish with parsley, and enjoy this cozy soup!
Notes
- Roasting carrots enhances their sweetness and depth; don’t skip this step for the best flavor.
- Blend carefully with hot liquids; let cool slightly if using a countertop blender.
- Leftovers deepen in flavor, perfect for next-day meals or freezing.
- Serve with crusty bread, a side salad, or grilled cheese for a complete meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 214Total Fat 17gSaturated Fat 11gUnsaturated Fat 5gSodium 369mgCarbohydrates 16gFiber 4gSugar 6gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Carrots: Fresh carrots provide natural sweetness; baby carrots are a convenient alternative.
- Ginger: Freshly grated ginger adds zesty warmth; ground ginger is less potent but usable.
- Onion: Yellow onion offers a savory base; shallots provide a milder flavor.
- Garlic: Freshly minced garlic enhances aroma; garlic powder can substitute in a pinch.
- Vegetable Broth: Low-sodium broth keeps it vegetarian; chicken broth adds richness for non-vegetarian diets.
- Olive Oil: Extra-virgin olive oil enhances roasting; avocado oil is a neutral substitute.
- Coconut Milk: Full-fat coconut milk adds creaminess; heavy cream or yogurt works for non-vegan diets.
- Thyme: Dried thyme adds earthy depth; fresh thyme or rosemary can substitute.
Variations and Substitutions
- Veggie Swap: Replace carrots with parsnips, sweet potatoes, or butternut squash for varied sweetness.
- Cream Alternatives: Use heavy cream, Greek yogurt, or cashew cream for non-vegan creaminess.
- Spicy Kick: Add red pepper flakes, cayenne, or fresh chili for a fiery twist.
- Vegan Option: Naturally vegan with coconut milk; ensure broth is plant-based.
- Gluten-Free: Naturally gluten-free; verify broth is gluten-free certified.
- Herb Variations: Swap thyme for rosemary, dill, or cumin for different flavor profiles.
- Protein Boost: Add lentils or white beans for a heartier, protein-packed soup.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat gently on the stovetop.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm with a splash of broth to restore creamy consistency; stir well.
- Meal Prep: Blend and portion ahead for easy lunches or dinners throughout the week.
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