Description
A warm and comforting soup made with roasted carrots and ginger, perfect for chilly days.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots and onion with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, combine the roasted vegetables, grated ginger, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in lemon juice and adjust seasoning if necessary.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Carrot, Ginger, Soup, Vegan, Comfort Food