Roasted Carrot and Ginger Soup

The recipe Roasted Carrot and Ginger Soup can be made in approximately 1 hour and 15 minutes. One serving contains 1046 calories, 13g of protein, and 57g of fat. This recipe serves 1. For $8.0 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. It is brought to you by Home Cooking Adventure. A couple people really liked this side dish. 65 people found this recipe to be delicious and satisfying. Winter will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of olive oil, fresh ginger, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a super spoonacular score of 98%. Similar recipes include Roasted Ginger Carrot Soup, Roasted carrot ginger soup, and 5-Ingredient Roasted Carrot Ginger Soup.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 pounds carrots, peeled and cut in smaller pieces

2 tbsp fresh ginger, grated

1 head garlic, roasted

1 tsp ground cumin

1/4 cup olive oil, divided

1 medium onion (about 1 cup), chopped

1/2 tsp oregano

1/2 tsp thyme

6 cups vegetable stock

Equipment:

bowl

oven

baking paper

baking sheet

aluminum foil

pot

immersion blender

blender

Cooking instruction summary:

Preheat oven to 425F (220C). In a large bowl place carrots and 2 tbsp of olive oil. Add salt and pepper and toss to combine.Place the carrots in a baking sheet lined with parchment paper. Slice the tips off garlic head. Place the garlic in aluminum foil, close and place in the tray.Roast for about 30 minutes.When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot. Add onion, ginger and the rest of the spices. Cook for about 5 minutes until soft.Squeeze the garlic into the pot and add the roasted carrots. Add the vegetable stock, cover and bring to a boil.Reduce heat and simmer covered for 30 minutes.Remove from heat and puree using an immersion blender or a regular blender. Reheat if necessary, season if needed and serve with sour cream, bread croutons or toasted seeds. Refrigerate for up to 5 days.

 

Step by step:


1. Preheat oven to 425F (220C). In a large bowl place carrots and 2 tbsp of olive oil.

2. Add salt and pepper and toss to combine.

3. Place the carrots in a baking sheet lined with parchment paper. Slice the tips off garlic head.

4. Place the garlic in aluminum foil, close and place in the tray.Roast for about 30 minutes.When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot.

5. Add onion, ginger and the rest of the spices. Cook for about 5 minutes until soft.Squeeze the garlic into the pot and add the roasted carrots.

6. Add the vegetable stock, cover and bring to a boil.Reduce heat and simmer covered for 30 minutes.

7. Remove from heat and puree using an immersion blender or a regular blender. Reheat if necessary, season if needed and serve with sour cream, bread croutons or toasted seeds. Refrigerate for up to 5 days.


Nutrition Information:

Quickview
1045k Calories
12g Protein
57g Total Fat
132g Carbs
72% Health Score
Limit These
Calories
1045k
52%

Fat
57g
88%

  Saturated Fat
7g
50%

Carbohydrates
132g
44%

  Sugar
62g
69%

Cholesterol
0.0mg
0%

Sodium
6283mg
273%

Get Enough Of These
Protein
12g
25%

Vitamin A
154616IU
3092%

Vitamin K
156µg
149%

Fiber
29g
118%

Manganese
2mg
105%

Potassium
3352mg
96%

Vitamin E
13mg
93%

Vitamin C
75mg
92%

Vitamin B6
1mg
91%

Folate
206µg
52%

Vitamin B1
0.75mg
50%

Vitamin B3
9mg
48%

Phosphorus
422mg
42%

Calcium
417mg
42%

Magnesium
147mg
37%

Vitamin B2
0.62mg
36%

Iron
5mg
31%

Copper
0.61mg
30%

Vitamin B5
2mg
29%

Zinc
2mg
20%

Selenium
5µg
8%

covered percent of daily need
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