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–+ servings

Roasted Ginger Carrot Soup

Print Recipe
A deliciously creamy ginger carrot soup!
Course Soups, Stews & Chilis
Cuisine American, Asian-inspired
Keyword carrot, coconut milk, healthy, roasted carrot, soup, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 222
Author Laurie McNamara

Equipment

Ingredients

  • 2 pounds carrots roughly chopped into 1 to 2 inch pieces
  • 2 shallots peeled and halved
  • 2 tablespoons coconut oil unrefined
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium tamari
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons kosher salt more or less to taste
  • fresh ground black pepper
  • 2 cloves fresh garlic peeled
  • 1 15 ounce can coconut milk full fat
  • 1/2 teaspoon white pepper
  • 1 cup vegetable broth
  • 1½ cups water more or less for desired consistency

FOR THE ALMONDS:

  • 2/3 cup Marcona almonds chopped and toasted in a dry pan (I got my almonds at Costco)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon aleppo pepper
  • 1/3 cup chopped fresh cilantro leaves

Instructions

  • Preheat your oven to 400°.
  • Combine the coconut oil, olive oil, tamari, ginger, salt and pepper.
  • Toss the carrots, shallots and ginger sauce on a rimmed metal baking pan and roast for 25 minutes, rotating the pan halfway through.
  • Finely mince or squeeze the garlic through a garlic press and onto the roasted carrots. Toss to combine and slip the pan back into the oven for 5 more minutes.
  • Add the coconut and roasted carrots and shallots, 1½ teaspoons of salt and the white pepper to your blender. Pulse a few times to combine. Pour in the broth and water and puree until ultra smooth.
  • Adjust the amount of water to reach a desired consistency.
  • If soup has cooled a smidge, pour into a medium pot and heat over medium-low until hot.
  • Serve with chopped fresh cilantro and smoky toasted almonds.

FOR THE ALMONDS:

  • Roughly chop the almonds and place in a dry pan. Cook over medium low heat until fragrant and lightly golden. Toss with the olive oil and aleppo pepper. The aleppo pepper adds a nice smoky touch!

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1021mg | Potassium: 622mg | Fiber: 6g | Sugar: 9g | Vitamin A: 25453IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 1mg