Roasted Carrot Ginger Soup
Ingredients
- 1 lbcarrots washed
dried and cut into 1/2 inch coins), (465g
- 1 tbspolive oil
13.05g or coconut oil
- ½ tbspgaram masala
- 5 clovegarlic
skins smashed but left on
- 1inch knob of fresh ginger peeled and minced or 1 teaspoon ground ginger)
(14g
- ½ mediumwhite onion
- 3 cgreat quality vegetable broth
boiling hot*
- 13.5 ozcoconut milk
400g canned and full fat
- juice of one regular sized lime
- ¾ tspsea salt
- 1 tspturmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Directions
- 1
Preheat oven to 425℉/218℃.
- 2
On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- 3
Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- 4
Remove from oven and remove the skins from the garlic.
- 5
In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- 6
Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- 7
Taste and add salt and pepper to taste if necessary.
- 8
Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- 9
Serve into bowls and enjoy!
Roasted Carrot Ginger Soup
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About this Recipe
Indulge in Creamy, Flavorful Roasted Carrot Ginger Soup
Discover the comforting warmth and vibrant flavors of our Roasted Carrot Ginger Soup! This isn't just any soup; it's a culinary journey that combines the natural sweetness of roasted carrots with the invigorating kick of fresh ginger and the aromatic depth of garam masala. What makes this recipe truly special is the incredible depth of flavor achieved by roasting the vegetables first, transforming simple ingredients into something extraordinary. Plus, it's an absolute breeze to make, perfecting for a nourishing weeknight meal or a cozy weekend lunch.
This blender soup is remarkably creamy and satisfying, thanks to the addition of full-fat coconut milk, making it a fantastic vegan vegetable soup option for everyone to enjoy. The roasting process caramelizes the carrots and garlic, adding a layer of rich, earthy sweetness that beautifully complements the bright ginger and warm Indian spices. A touch of turmeric not only boosts the golden hue but also adds an earthy note, while a squeeze of fresh lime juice brightens the entire dish, creating a perfectly balanced flavor profile.
Tips for the Perfect Bowl
- Roast for Flavor: Don't skip roasting the carrots, onion, and garlic. This step is crucial for developing deep, complex flavors.
- Spice It Up: If you love a bit of heat, consider adding a pinch of cayenne or even a scotch bonnet/habanero pepper (seeds removed for less heat) during the roasting process.
- Garnish & Serve: Elevate your soup with a swirl of extra coconut milk, fresh cilantro, toasted pumpkin seeds, or a sprinkle of flaky sea salt. It pairs wonderfully with crusty bread or a light side salad.
Enjoy this comforting, easy-to-make soup that's bursting with wholesome ingredients and incredible taste!