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:

Equipment:

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:

covered percent of daily need