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Roasted Carrot Ginger Soup

Warm, full of flavour and nutritious vegetables!
Author Chews and Brews

Ingredients

  • 6 cups carrots roughly chopped
  • 1 onion peeled, roughly chopped
  • 1 1/2 Tbsp. fresh ginger minced
  • 1 Tbsp garam masala
  • 1 tsp. Aleppo chiles
  • 2 Tbsp. coconut oil
  • 3 cups chicken or vegetable broth
  • 1 can 400 mL, coconut milk (I used fat free)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a casserole or baking dish, combine carrots, onion, half the minced ginger and 1/2 the spices. Melt coconut oil in the microwave for about 30 seconds, until liquid and pour over carrot mixture. Roast in preheated oven for 40 minutes, stirring halfway through, until carrots are soft enough to pierce with a fork.
  3. Let the vegetables cool (about 10 - 15 min) and then puree in a blender or food processor until smooth.
  4. Pour pureed vegetables into a soup pot, add in remaining spices and ginger, broth, coconut milk and stir to combine. Bring to a light simmer for 10 - 15 minutes.
  5. Serve hot!

Recipe Notes

This soup freezes well!