Ingredients
Scale
- 2 pounds carrots, peeled and chopped
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped carrots and onion with olive oil on a baking sheet. Season with salt and pepper.
- Roast for 25-30 minutes, or until carrots are tender and slightly caramelized.
- Transfer roasted vegetables to a large pot. Add grated ginger, vegetable broth, and cumin.
- Bring to a simmer, then reduce heat and cook for 10 minutes.
- Carefully blend the soup with an immersion blender until smooth. Alternatively, transfer to a regular blender in batches and blend until smooth.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, add a splash of coconut milk or cashew cream at the end.
- If you prefer a spicier soup, add a pinch of cayenne pepper or a bit more ginger.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg