Carrot ginger soup with roasted vegetables

Warm and comforting, this carrot-ginger soup with roasted vegetables brings together sweet, savory, and zesty flavors in a nourishing bowl.

Carrot Ginger Soup
Serving Size
1
Servings
4
Directions
  1. Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
  2. Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned, and the bread is toasted, about 15 minutes.
  3. Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with crusty bread.

Nutrition Information

Sodium 400 mg
Saturated fat 8 g
Protein 14 g
Fiber 14 g
Fat 20 g
Carbs 53 g
Calories 440