Roasted Carrot Ginger Soup 🥕🧄🌱

Name: Roasted Carrot Ginger Soup 🥕🧄🌱
Ingredients: 3 lbs fresh garden carrots, peeled and cut into 3-inch pieces; 2 Tbsps extra-virgin olive oil, or avocado oil, divided; 2-3 cloves fresh garlic, minced; 1/2 tsp sea salt, divided, to taste; 1/4 tsp ground pepper; 1 large yellow onion, chopped; 2-inch ginger knob, peeled and grated; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/4 tsp chili flakes, optional; 4 cups vegetable broth, or chicken bone broth; 2 cups water; 1 Tbsp fresh squeezed lemon or lime juice; plain Greek yogurt, or drizzled coconut milk (optional), to serve; sesame seeds; chopped parsley or cilantro, to garnish

10 steps

Updated at: Thu, 17 Aug 2023 02:30:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories224.5 kcal (11%)

Total Fat8.6 g (12%)

Carbs35.9 g (14%)

Sugars17.8 g (20%)

Protein4.1 g (8%)

Sodium1104.9 mg (55%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 lbscarrots

fresh, garden, peeled and cut into 3-inch pieces

2 Tbspsextra-virgin olive oil

or avocado oil, divided

2 clovesfresh garlic

minced

½ tspsea salt

divided, to taste

¼ tspground pepper

1yellow onion

large, chopped

2 inchginger

peeled and grated

½ tspground coriander

½ tspground cumin

¼ tspchili flakes

optional

4 cupsvegetable broth

or chicken bone broth

2 cupswater

1 Tbsplemon juice

fresh squeezed, or lime

plain Greek yogurt

or drizzled coconut milk, optional, to serve

sesame seeds

parsley

chopped, or cilantro, to garnish

Instructions

Step 1

Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.

Step 2

Place your peeled and chopped carrots onto the prepared baking sheet. Drizzle with 1 tablespoon of oil and and toss with your minced garlic, sea salt and pepper. Arrange the carrots in a single layer to evenly roast.

Step 3

Roast for 25 to 35 minutes, or until slightly caramelized and tender.

Step 4

Meanwhile, heat the remaining oil in a large stock pot over medium heat. Add in your onion and sauté until it begins to soften. Stir in grated ginger, and all seasonings, then continue to sauté for 1-2 minutes more. Carefully pour in the broth/stock and water, then bring to a brisk boil.

Step 5

Stir in your roasted carrots and simmer on low for 15-20 minutes, while flavor develops.

Step 6

Once your soup is finished cooking, remove the pot from the heat and let it cool for a few minutes.

Step 7

Using a hand blender (immersion blender) blend your soup until completely smooth.

Step 8

Stir in fresh lemon juice, then taste test for sea salt and pepper.

Step 9

Serve your soup hot, and garnish with yogurt, sesame seeds and chopped parsley.

Step 10

This soup keeps well in the refrigerator, covered, for about four days, or for several