Description
A creamy and flavorful soup made with roasted carrots and ginger.
Ingredients
- 4 large carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, salt, and pepper.
- Spread the carrots on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, sauté the onion and garlic until soft.
- Add the grated ginger and cook for another minute.
- Add the roasted carrots and vegetable broth to the pot.
- Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in lemon juice and adjust seasoning as needed.
- Serve hot.
Notes
- This soup can be stored in the fridge for up to 5 days.
- For a creamier texture, add coconut milk.
- Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American