Roasted Carrot Ginger Soup

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This soup requires so few ingredients, yet it packs a ton of flavor! By roasting the carrots, they carmelize and add even more depth and complexity to this soup. Adding a little coconut milk adds richness and creaminess. I highly recommend doubling this and storing leftovers in the fridge or freezer for a quick weeknight meal!

Ingredients:

(serves 2)

  • 8 medium/large carrots, halved and quartered

  • 3 cups vegetable broth

  • 1 tbsp coconut oil

  • 1 tbsp avocado oil 

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 tbsp chopped fresh ginger

  • ΒΎ cup coconut milk

  • Salt and pepper to taste

Directions

  • Preheat oven to 400 degrees

  • Toss carrots with avocado oil and a couple pinches of salt and pepper. Roast in the oven for 25 minutes, or until caramelized and tender.

  • Once carrots are almost finished in the oven, melt the coconut oil in a large sauce pan or dutch oven over medium heat.

  • Add onion, a pinch of salt and cook for about 8 minutes (stirring occasionally) or until onions are soft and translucent.

  • Add garlic and ginger and cook for another 2-3 minutes, stirring frequently

  • Add the roasted carrots and vegetable broth. Bring to a boil and then reduce heat to a simmer for about 5 minutes. Add in coconut milk and stir.

  • Blend in a blender or use an immersion blender until smooth. Taste and add salt if needed.

  • Optional - garnish with pumpkin seeds