Description
A warm and comforting creamy vegan roasted carrot soup that is perfect for chilly days.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp olive oil
- 1 tsp ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped carrots, onion, and garlic with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a pot and add the vegetable broth and ground ginger.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and stir in the coconut milk.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Creamy Vegan Roasted Carrot Soup, Vegan Soup Recipe, Cozy Soup, Comfort Food