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Roasted Carrot Ginger Soup Photo

Roasted Carrot Ginger Soup Recipe

Lauren Keating
Roasted Carrot Ginger Soup couldn't be more flavorful. With bright ginger, earthy carrots, and the zing of red chilies, you'll be...
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Vegan
Servings 4
Calories 111 kcal

Ingredients
  

  • 1 pound Carrot peeled and cut into 3-inch segments
  • 1 teaspoon Chili Powder
  • 1 tablespoon Olive Oil
  • 1/2 Yellow Onion diced
  • 1 stalk Celery diced
  • 1 tablespoon Fresh Ginger grated
  • 2 cups Vegetable Broth
  • 1 cup Plain Coconut Milk Yogurt
  • 2 tablespoons Fresh Mint chopped

Instructions
 

  • Heat the oven to 425°F. Spread the carrots on a baking sheet and sprinkle with the chili powder. Roast for 30 minutes or until soft and slightly charred.
  • Meanwhile, heat the olive oil in a medium saucepan. Set over medium heat Add the onion and cook until it’s soft and light golden brown, about 8 minutes. Add the celery and ginger and cook 1 minute. Stir in the vegetable broth and bring to a simmer.
  • Add the roast carrots and simmer 10 minutes, or until very soft. Transfer to a blender, working in batches if needed, and blend into a smooth puree.
  • Divide the soup between four bowls and top with coconut milk yogurt and fresh mint.

Nutrition

Calories: 111kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 88mgFiber: 4gSugar: 9g
Keyword Carrots, Easy, Ginger, Roasted, Simmered, Soups, Spring, Vegan, Vegetarian
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