Description
Golden, velvety, and full of warm, zingy love—this roasted carrot-ginger soup is like a cozy scarf in a bowl. With caramelized veggies, a ginger kick, and swirl-worthy toppings, it’s your go-to for cool nights, autumn gatherings, or anytime your soul needs soothing.
Ingredients
For the Soup:
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1 lb carrots, peeled & chopped
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1 sweet potato, peeled & cubed
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1 parsnip (optional), peeled & chopped
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1 onion, quartered
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2 tbsp olive oil
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1 tbsp fresh ginger, grated
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3 cups vegetable broth
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Salt & pepper, to taste
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Optional: ½ tsp cumin or turmeric
Garnishes:
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Coconut milk (for drizzling)
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Chopped parsley or cilantro
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Toasted pumpkin seeds
Instructions
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Roast the veggies: Preheat oven to 425°F. Toss carrots, sweet potato, parsnip, and onion with olive oil, salt & pepper. Roast on parchment-lined tray 25–30 mins until tender and golden.
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Sauté ginger: In a soup pot, heat a splash of oil. Add ginger and sauté 1–2 mins until fragrant.
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Simmer: Add roasted veggies and broth to pot. Simmer gently for 10 mins. Optional: stir in cumin or turmeric.
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Blend: Use an immersion blender (or blend in batches) until smooth. Adjust thickness with more broth if needed.
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Season & serve: Taste and season. Ladle into bowls, swirl with coconut milk, and top with herbs and seeds.
Notes
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Add apple to the roasting pan for a fall fruit twist.
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Swap sweet potato for butternut squash.
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Want spice? Add jalapeño or cayenne.
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For protein: top with chickpeas or beans.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Calories: 180 kcal per serving
- Fat: 7g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g