CREAMY ROASTED CARROT GINGER SOUP

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Creamy Roasted Carrot Ginger Soup image

Only 5 ingredients! Roasting the carrots brings out their magical nuances; ginger adds a nice little kick. A quick puree in the blender and a finish of cream or coconut milk seals the deal.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 55m

Number Of Ingredients 8

6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
2 tablespoons olive oil (divided)
1 medium yellow onion (diced (about 2 cups)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 thumb-sized piece of fresh ginger (peeled and minced (about 2 tablespoons)
4 cups low-sodium vegetable broth
1/2 cup heavy whipping cream (or, for a vegan version, use full-fat canned coconut milk)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
  • While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 - 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
  • When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
  • Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream or coconut milk. Taste and add additional salt and pepper if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe; about 1 1/2 cups, Calories 270 kcal, Sugar 11 g, Sodium 436 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25 g, Fiber 7 g, Protein 4 g, Cholesterol 41 mg

Kaily Barreto
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Easy to make and delicious! A great way to use up leftover carrots.


Maliksajid Aliawan
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This soup was a bit too spicy for my taste, but I think that's because I used a little too much ginger. Other than that, it was a great soup! The carrots were roasted perfectly and the soup was very creamy. I will definitely be making it again, but w


Maria Zborowska
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I tried this soup last night and it was delicious! The flavors were well-balanced and the soup was very creamy. I especially liked the addition of ginger, which gave it a unique and refreshing taste. I will definitely be making this soup again.


Qadeer khan king
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This soup is amazing! I've made it several times now, and it's always a hit. The roasted carrots give it a sweet and smoky flavor, and the ginger adds a nice spicy kick. I also love that it's so easy to make. I usually roast the carrots and make the