Creamy Roasted Carrot 🥕 Soup Recipe

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Creamy Roasted Carrot 🥕 Soup Recipe : Only five components are included! Adding ginger to the carrots gives them a delightfully spicy bite, and roasting them brings out the incredible nuances that they already have. Following the completion of a rapid purée in the blender, the meal is completed with a final touch of cream or coconut milk.

 

Creamy Roasted Carrot Soup Recipe

 

Ingredients :

 

  • 6 cups baby carrots or approx. 6 large or 12 small-medium carrots, peeled and cut into 2-inch pieces (about 1-1/2 pounds of carrots)
  • 2 tablespoons olive oil (divided)
  • 1 medium yellow onion (diced (about 2 cups)
  • 1/2 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 1 thumb-sized piece of fresh ginger (peeled and minced (about 2 tablespoons)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy whipping cream (or, for a vegan version, use full-fat canned coconut milk)

 

Dish of roasted carrot ginger soup

Instructions :

  • At a temperature of 400 degrees Fahrenheit, the oven must to be preheated.
  • After placing the carrots in a large bowl, sprinkle one tablespoon of olive oil over the top of them. The carrots should be stored in the refrigerator until ready to use. Mix until everything is evenly distributed, and then season with a quarter teaspoon of pepper and a half teaspoon of salt.
  • Give it another toss. The mixture should be spread out in a single layer on a baking sheet that has a rim and baked, with stirring or flipping the mixture approximately every 15 minutes, until it is soft and browned in areas. This should take approximately 40 minutes in total.
  • Take the dish out of the oven and let it cool for a while before serving.

 

  • While the carrots are boiling, bring the remaining tablespoon of olive oil to a simmer in a large soup pot that is set over medium-low heat. Continue on with the boiling process. It is recommended that the onions be cooked for approximately eight to ten minutes, or until they have just started to turn brown.
  • After the ginger and vegetable broth have been incorporated into the mixture, a boil should be brought to the pot. Cover the saucepan, reduce the heat to low, and allow it to simmer for five minutes, or until the ginger has reached the desired consistency. Get away from the oppressive heat.
  • The carrots should be added to the soup after the roasted carrots and the broth have both progressively cooled down to a certain degree. This should be done before the carrots are added.

 

  • First, the soup should be pureed in portions using a blender, and then it should be returned to the saucepan. Alternately, you might attempt to accomplish the same thing by utilizing an immersion blender directly within the water container.
  • It is imperative that you check that your soup has reached a temperature where it can be pureed without any potential danger.
  • After the soup has been pureed, simmer it in a pot over medium heat until it reaches the desired consistency. It is recommended that a low heat setting be utilized, and that the heavy whipping cream or coconut milk be incorporated into the mixture.
  • You are free to taste it and add additional salt and pepper if you so desire. If you do so, you can do so. Provide it.

 

 

Notes :

Vegan option:

  • In place of the heavy whipping cream, you can substitute canned coconut milk (this is actually the version that I prefer more…).

 

Nutrition Facts :

  • SERVING: 1/4 of recipe; about 1 1/2 cupsCALORIES: 270kcalCARBOHYDRATES: 25gPROTEIN: 4gFAT: 19gSATURATED
  • FAT: 8gCHOLESTEROL: 41mgSODIUM: 436mgPOTASSIUM: 677mgFIBER: 7gSUGAR: 11gVITAMIN A: 32513IUVITAMIN
  • C: 13mgCALCIUM: 89mgIRON: 1mg

Frequently Asked Questions:

Is carrot soup good for you?

  • Because “good for you” and “healthy” can be translated in a wide variety of various ways, a solution to this issue is always going to be difficult to come up with. In my opinion, nutrient-dense means that it is beneficial to your health. Furthermore, this roasted carrot soup is absolutely nutrient-dense because it contains a significant amount of beta-carotene, which is a precursor to vitamin A (source). Moreover, it is an excellent source of fiber.

Can you freeze Carrot Ginger Soup?

  • Indeed! These soups are excellent for storing in the freezer. As soon as it reaches room temperature, scoop it out and place it in a freezer bag or another container that is freezer-friendly and has a lid. When using a bag, make sure to press out any excess air that may be present. Put labels on it and freeze it!

What goes with carrot soup?

  • A delicious kale salad and some crusty artisan bread are two things that I enjoy eating alongside this dish. Yummy!

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