Carrot Ginger Soup
Total Time
55 mins
Prep Time
10 mins
Cook Time
45 mins
Rating
4.64 out of 5 stars
(44)
Ingredients
4
- 2 lbs carrots, peeled and cut into 1/2-inch slices
- 1 large yellow onion, thickly sliced
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 3 cups vegetable broth
- 1 tablespoon fresh minced ginger
- 1/2 cup coconut milk or lite coconut milk
- 1 tablespoon fresh orange juice
- Extra coconut milk, chopped cilantro and chopped peanuts, for garnish, optional
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
Place the carrots, onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated. Season with salt and black pepper, to taste. Roast for 30 to 45 minutes, stirring halfway through, or until the carrots are tender. Remove from the oven. Peel the roasted garlic cloves.
Step 3
Place the carrots, onion, and garlic in a blender. Add the vegetable broth, ginger, coconut milk, and orange juice. Blend until smooth. Season with salt and black pepper, to taste.
Step 4
Pour the soup into bowls and garnish with a drizzle of coconut milk, cilantro, and chopped peanuts, if desired. Serve warm.
Step 5
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Chef's notes
If you like a thinner soup, you can add more broth or coconut milk until desired consistency is reached.
Leftover soup will keep in the fridge for up to 1 week. You can also freeze it for up to 2 months.
