Roasted Carrot and Ginger Soup

Roasted Carrot Ginger Soup

We are having desperately cold weather here in Utah (it is January after all), so I thought I would share a recipe that will help you stay warm, and stick to your healthy eating goals.  My favorite kind of winter recipe…really who am I kidding, I eat soup all year around (except for maybe July when it is too hot to think about cooking over the stove).  Anyways, I digress…back to the soup.  This Roasted Carrot and Ginger Soup is packed full of vegetables, flavor, is super simple to make, and so yummy!!!

Roasted Carrot Ginger Soup

The credit for this recipe goes partially to my mom.  She requested a carrot soup recipe; which I thought sounded fabulous, so I headed over to her house and we got to work and came up with this beauty!  I knew carrots and ginger were a given (who doesn’t love that flavor combination), and I LOVE roasted carrots.  The sweetness from a roasted carrot is so dang tasty, so it was only natural that we would roast the carrots first.  Finally, I wanted to keep the soup a vegetable based soup, so I added yukon gold potatoes for creaminess instead of heavy cream, and it did the job perfectly.  It also makes it gluten free, grain free, paleo, and vegan!  Me and my mom had a great time together, and it is always more fun experimenting in the kitchen when I have a side kick to keep me company!

Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 7 whole carrots, peeled and cut into strips
  2. 2 Yukon Gold Potatoes, peeled and cubed
  3. 1 medium onion, chopped
  4. 2 cloves garlic, chopped
  5. 1 inch piece fresh ginger, chopped
  6. 3 tsp coconut oil
  7. 1 1/2 cups vegetable or chicken stock (I used no salt added stock)
  8. 2 1/2 cups water
  9. 1 tsp salt (if you use stock with added salt, decrease the amount of salt)
  10. 2 Tbsp pure maple syrup
  11. Juice of 1/2 a lemon
Instructions
  1. Preheat the oven to 425 degrees
  2. Toss the cut up carrots with 2 tsp melted coconut oil and spread onto a baking sheet
  3. Roast in the oven for 15-20 until tender crisp
  4. Melt the remaining tsp coconut oil in a medium sized sauce pan and add the onion, ginger, and garlic
  5. Saute until onion is translucent (I always add the garlic a minute or two after the onion since it cooks faster)
  6. Pour in the water and stock into the saucepan, add the potatoes and carrots, and salt (remember to use less salt if you have added salt in your stock - I used NO salt added stock, so be careful with the salt 🙂
  7. Cook, uncovered until potatoes are fork tender
  8. Add the entire sauce pan contents to a blender, juice of 1/2 a lemon, and the 2 Tbsp pure maple syrup, and blend until smooth
  9. Add extra water if you prefer a thinner soup (optional - I preferred a little bit more water, but my parents liked it as is)
Notes
  1. Once again, be careful of the salt, I would feel awful if you ended up with a super salty soup 🙂
Nutritional Information (based on 6 servings)
  1. Calories: 121 Fat: 2.5 grams Carbs: 25 grams Protein: 2 grams
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  1. Pingback: Saturday Six | Chopped Thai Salad, Broccoli Quinoa Casserole & DIY Dukkah | Your Vegetarian Kitchen

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