Roasted Carrot Soup with Ginger
Servings: 8 servings
Calories: 213kcal
Carrot soup with ginger is packed full of healthy ingredients that make it a great choice to eat all year long. In this roasted carrot soup recipe, the earthy flavor in the carrots compliments the pugnaciousness of the ginger and the brightness of the coriander.
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Equipment
Ingredients
- 3 lb carrots cut into large chunks
- 1/2 medium white onion diced
- 2 tbsp ginger minced
- 1 tbsp lemongrass minced
- 1 clove garlic minced
- 6 cups vegetable stock
- 1 cup cream
- 2 tbsp butter
- 1 tsp coriander
- 1-1/2 tsp salt
- 1 tsp white pepper
Instructions
- Peel the carrots and cut them into large chunks. Roast the carrots for 30 minutes in a 400℉ oven.
- While the carrots are roasting, prep the onions, garlic, ginger, and lemongrass. When the carrots have finished roasting, sauté the onion, garlic, and lemongrass in a large pot with some butter.
- Add the carrots, stock, coriander, salt, and pepper and bring everything to a boil. Reduce the heat and add the ginger.
- Cook the soup on a low simmer for 30 minutes.
- Pour in the cream and use a blender to puree the soup until it has a smooth texture.
- Sometimes when we’re serving this soup, we’ll top it with a little yogurt and chopped cilantro.
Nutrition
Calories: 213kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1005mg | Potassium: 583mg | Fiber: 4g | Sugar: 9g | Vitamin A: 29320IU | Vitamin C: 11.3mg | Calcium: 77mg | Iron: 0.6mg