Carrot Ginger Coconut Soup
This flavorful carrot ginger soup is made with delicious roasted vegetables and creamy coconut milk.
Servings: 4
Calories: 319kcal
Cost: $10
Equipment
- Baking Sheet
- Blender
- Soup pot
Ingredients
- 2 pounds carrots
- 2 tablespoon olive oil
- 1 yellow onion
- 1 head garlic about 10 cloves
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 tablespoon ginger root freshly grated
- 5 cup vegetable broth
- ¼ cup coconut milk
Instructions
- Preheat the oven to 375 degrees.
- While the oven heats up scrub the carrots and cut the ends off. Then cut the carrots into 2-3 large pieces each. Peel the onion and cut it into large chunks. Cut the head of garlic in half horizontally (so there is a top and bottom). Drizzle the olive oil and the salt over the veggies and toss until well coated. Leave the garlic with the cut parts facing up.
- Roast the vegetables in the center of the oven for about 20 minutes. At the 10 minute mark remove the baking sheet from the oven and take the garlic off and set it aside. Then toss the carrots and onions and place them back in the oven to finish cooking.
- Once the carrots and onions have finished cooking combine all of the ingredients except for the coconut milk in a blender and blend until smooth and creamy. Keep the lid vented slightly to allow heat to escape or wait until the vegetables have cooled before blending.
- Transfer the blended soup to a pot and heat on the stovetop for several minutes. Remove from heat and stir in the coconut milk. Add more salt to taste and enjoy!
Notes
This soup can be stored in the fridge for up to five days in a closed container or in the freezer for up to three months.
You can use an immersion blender to blend the soup right in the pot if you have one.
Nutrition
Calories: 319kcal | Carbohydrates: 40.9g | Protein: 12.5g | Fat: 13g | Sodium: 1894mg | Potassium: 1290mg | Fiber: 7.4g | Sugar: 14.3g | Calcium: 176mg | Iron: 3mg