Roasted Carrot Soup

Name: Roasted Carrot Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs carrots, peeled and chunked; 1 large onion, quartered; 4 cloves garlic; 1 inch fresh ginger, grated; 4 cups vegetable broth; juice of 1 orange; 3 tbsp olive oil; ½ cup coconut cream; salt to taste; toasted pumpkin seeds to garnish

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

Roast carrots, onion, and garlic with oil at 400°F for 35 min.

Blend with broth, ginger, and orange juice until smooth.

Stir in coconut cream; heat through.

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

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