CARROT-GINGER SOUP WITH ROASTED VEGETABLES
Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
- Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
- Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.
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Robyn Fleming
[email protected]Delicious and easy to make!
Zannatul Fardous
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the ginger helps to clear your sinuses.
Rayan Mohamed
[email protected]I love how simple this recipe is. It's just a few ingredients, but they come together to create a really delicious and satisfying soup.
Luthabo Maguire
[email protected]This soup is so flavorful and comforting. The carrots and ginger give it a unique and delicious taste. I also love the roasted vegetables. They add a nice crunch and texture to the soup.
Isropulova Madinabonu
[email protected]This soup is delicious and easy to make. I love the combination of carrots, ginger, and roasted vegetables. It's the perfect soup for a cold winter day.
Francisca Belen
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. The carrot and ginger flavors are a great combination, and the roasted vegetables add a nice depth of flavor. I'll definitely be making this again!
Nzube Martin
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the ginger helps to clear your sinuses. I also like that it's pretty easy to make.
Ratan Md
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with carrots, celery, and onion, and the ginger adds a nice boost of flavor. I also like that it's relatively low in calories and fat.
rajesh giri
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious and satisfying soup. I'll definitely be making this again.
jahanzeb anwar
[email protected]This soup is a great way to use up leftover roasted vegetables. I had some carrots, parsnips, and sweet potatoes that I roasted the night before, and they worked perfectly in this soup. The ginger added a nice zing and the soup was really creamy and
ahsan saraiki Jan
[email protected]Easy to make and delicious! I made this soup for a potluck and it was a hit. Everyone loved the unique flavor and the roasted vegetables added a nice touch.
Xyz Abc
[email protected]I'm not usually a fan of carrot soup, but this recipe changed my mind! The combination of roasted vegetables and ginger was perfect. The soup was creamy and flavorful, and it really hit the spot on a cold night.
Samir Sanjila
[email protected]This carrot ginger soup turned out so flavorful and comforting! The roasted vegetables added a delicious depth of flavor. I especially loved the hint of ginger, which really brightened up the dish. Will definitely be making this again!