Carrot Ginger Soup
Roasted carrots, sautéed shallots, ginger, and garlic make this creamy and flavorful soup an instant hit. Perfect for a cozy and nourishing comfort meal you'll want to make again and again.
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Servings: 3 servings
Ingredients
- 2 1/4 lbs Carrots - roughly chopped
- 2 Shallots - sliced
- 3 cloves Garlic - minced
- 2 Tablespoons Olive Oil - divided
- 2 Tablespoons Water - warm
- 1 1/2 Tablespoons Ginger - (1 1/2 tablespoons = approx. 2 1/2” knob), grated
- 1 1/2 Tablespoons Miso Paste
- 4 cups Vegetable Broth
- 1/2 cup Coconut Milk
To Garnish
- Cilantro - Chopped
- Micro Greens
- Coconut Milk - or Plain Unsweetened Plant Based Yogurt
Instructions
- Peel and roughly chop the carrots. Spread them out onto a lined baking sheet and toss with 1 tablespoon of oil. Bake at 375ºF (190ºC) for 25 minutes or until fork tender. Set aside.
- In a large pot, heat 1 tablespoon of oil on medium heat. Add in the sliced shallots and cook for 3-5 minutes or until translucent. Add in the grated ginger and minced garlic. Continue cooking for 2-3 minutes or until the garlic and ginger are fragrant.
- Add in the roasted carrots and mix well. Cover with the vegetable broth and turn the heat down to medium low. Cover the pot and allow to simmer for 10 minutes.
- Carefully add the soup to a blender and blend until desired consistency. Blend in batches if necessary. Add the blended soup back to the pot.
- Before returning the pot to heat, mix in the lemon juice, miso paste mixed with the warm water and coconut milk. Heat the soup on low until heated through and serve.
- Garnish with any combination of chopped cilantro, micro greens, coconut milk or a dollop of unsweetened plain plant based yogurt.
Equipment
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