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Roasted Carrot Soup
Sweet roasted carrot soup with ginger and orange, blended silky smooth. Roasting the carrots first, rather than boiling them, concentrates their natural sugars for a deeper, less watery flavour.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
American
comfortsoup
Ingredients
2 lbscarrots, peeled and chunked
1large onion, quartered
4 clovesgarlic
1 inchfresh ginger, grated
4 cupsvegetable broth
juice of 1 orange
3 tbspolive oil
½ cupcoconut cream
saltto taste
toasted pumpkin seedsto garnish
Instructions
1
Roast carrots, onion, and garlic with oil at 400°F for 35 min.
2
Blend with broth, ginger, and orange juice until smooth.
3
Stir in coconut cream; heat through.
4
Serve with pumpkin seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
324
Protein
3.9g
Fat
31.1g
Carbs
12.1g
Fiber
3.4g
Sodium
934mg
Reviews
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