Carrot-Ginger Soup with Roasted Vegetables

Carrot-Ginger Soup with Roasted Vegetables

from foodnetwork.com

Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 scallions, sliced (white and green parts separated)
  • 2 tablespoons chopped peeled fresh ginger
  • 2 cloves garlic, smashed
  • 5 carrots, chopped
  • Kosher salt and freshly ground pepper
  • 1 14-ounce can light coconut milk
  • 1 15-ounce can cannellini beans, undrained
  • 1/2 acorn squash, seeded and chopped into 3/4-inch pieces
  • 3 cups roughly chopped broccoli florets and tender stems (about 1 head)
  • 2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving

Directions

  1. 1

    Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.

  2. 2

    Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.

  3. 3

    Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.