Description
Make a comforting, naturally creamy soup using roasted carrots and fresh ginger. This recipe is entirely vegan and uses coconut milk for richness.
Ingredients
Scale
- 2 lbs carrots, peeled and roughly chopped
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 inch piece fresh ginger, peeled and roughly chopped
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon maple syrup (optional)
- 1/4 cup raw cashews, soaked in hot water for 30 minutes (optional, for extra creaminess)
- Toasted pepitas, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped carrots, onion quarters, and unpeeled garlic cloves with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet.
- Roast for 30 to 35 minutes, or until the carrots are tender and slightly caramelized.
- Remove the garlic skins once cool enough to handle.
- Transfer the roasted vegetables to a large pot or Dutch oven. Add the chopped fresh ginger, vegetable broth, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow the ginger flavor to infuse.
- Remove the pot from the heat. If using cashews, drain them and add them to the pot.
- Carefully transfer the soup mixture to a high-speed blender, or use an immersion blender directly in the pot. Add the full-fat coconut milk and maple syrup, if using.
- Blend until completely smooth and creamy. Add a little water or broth if the soup is too thick.
- Taste and adjust seasoning if needed. Serve hot, garnished with toasted pepitas.
Notes
- For a stronger ginger flavor, increase the amount of fresh ginger to 1.5 inches.
- If you do not have a high-speed blender, strain the soup through a fine-mesh sieve after blending for an extra smooth texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 5
- Cholesterol: 0