Introduction

A creamy, comforting soup with sweet roasted carrots and zesty ginger. This plant-based recipe is simple to make and packed with flavor.

Why You’ll Love This Recipe

This soup is naturally sweet from the carrots, with a warm kick from fresh ginger. It is dairy-free, vegan, and full of vitamins.

Ingredients

• 2 pounds carrots, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 can full-fat coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add roasted carrots, vegetable broth, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in coconut milk and heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Nutrition Information

Serving Size: 4 servings

Calories: 285

Protein: 5g

Serving Suggestions

Serve with crusty bread or a side salad. A dollop of vegan yogurt adds creaminess.

Recipe Variations

Add a pinch of curry powder for extra warmth. For a nutty flavor, stir in a tablespoon of tahini before serving.

Chef’s Tips

Roasting the carrots deepens their sweetness. Adjust ginger to taste for more or less spice.

Recipe Details

Prep Time: 15 minutes

Cook Time: 45 minutes