Roasted Carrot Ginger Soup
This Roasted Carrot Ginger Soup is super creamy and full of Indian-inspired flavor thanks to the addition of ginger and garam masala. It’s also an absolute breeze to make—just roast the veggies and blend them!
Ingredients
Roasted Carrot Soup (Vegan + Easy Sheet Pan Soup!)
- 1 lb carrots (465g) washed, dried and cut into 1/2 inch coins
- 1 tablespoon olive oil 13.05g or coconut oil
- 1/2 tablespoon garam masala
- 5 cloves garlic skins smashed but left on
- 1 inch knob of fresh ginger (14g) peeled and minced or 1 teaspoon ground ginger
- 1/2 medium white onion 100g to 150g, cut into quarters and separated (to prevent burning)
- 3 cups great quality vegetable broth boiling hot*
- 13.5 oz coconut milk 400g canned and full fat
- juice of one regular sized lime or lemon
- 3/4 teaspoon sea salt
Optional
- 1 teaspoon turmeric
- More ginger if desired
- Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat
Instructions
- Preheat oven to 425℉/218℃.
- On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
- Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
- Remove from oven and remove the skins from the garlic.
- In a large blender, add the roasted vegetables including the garlic with the skins off, the vegetable broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments. Vent the top a little to let steam escape and avoid hot soup splattering all over the place.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
- Serve into bowls and enjoy!
Video
Notes
- This recipe is vegan and gluten free.
- The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
- How to store: Refrigerate soup in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop.
- How to freeze: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Reheat from frozen or thaw in the refrigerator overnight to shorten cooking time.
Nutrition
Calories: 169kcal | Carbohydrates: 11.5g | Protein: 1.3g | Fat: 12.6g | Fiber: 2.5g | Sugar: 5.3g