Roasted Carrot Ginger Soup

• 2 pounds carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1/2 lemon
• Fresh cilantro leaves for garnish

Steps

1. 1 Preheat oven to 400°F. Toss carrots and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. 2 In a large pot, combine roasted vegetables, ginger, vegetable broth, water, cumin, and coriander. Bring to a simmer.
3. 3 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
4. 4 Stir in lemon juice and adjust seasoning with salt and pepper.
5. 5 Serve hot, garnished with fresh cilantro leaves.

Nutrition

Tips

• For extra creaminess, stir in a dollop of yogurt or coconut milk before serving.
• If you prefer a sweeter soup, roast the carrots with a sprinkle of brown sugar.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a satisfying meal.
• Add a sprinkle of toasted pumpkin seeds for a nutty crunch.

FAQ