Creamy Roasted Carrot and Ginger Soup with Coconut Milk - Vegan
The Creamy Roasted Carrot and Ginger Soup with Coconut Milk is a heartwarming dish that envelops you with the comfort of fall flavors. With roasted carrots that bring out their natural sweetness, the fresh zest of ginger, and the creaminess of coconut milk, this soup offers a perfect harmony of textures and tastes. Each spoonful promises to warm you from the inside out, making it a go-to recipe for cozy, chilly days.
Ingrédients
- 6 large carrots, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized thumb-sized piece ginger, peeled and grated
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can coconut milk
- Salt to to taste
- Black pepper pepper to taste
- Fresh cilantro cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the carrot chunks with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, grated ginger, and ground cumin to the pot. Cook for another 3 minutes, stirring frequently.
- Once the carrots are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
- Return the pureed soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.
- Simmer for another 5 minutes to let the flavors meld together.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 25g | Protéines: 4g | Fat: 12g | Sucre: 11g
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