Roasted Carrot Ginger Soup |Cooking With Amanda

Roast carrot, chili pepper and ginger soup is a great way to bridge the gap between winter and spring. It's warm and comforting, so it's perfect for a chilly night, but its bright, vegetal flavor that won't leave you feeling sluggish or weighed down. It's also low-calorie and vegan!

I started culinary school last month and my first assignment was to prepare one of my go-to meals. Seriously, that was the only instruction we were given. It was… stressful. I don't really have any go-to meals, since I always like to try new things. But of course, I knew I had to make soup. I mean, it is me after all. I could live off of soup. Roasted carrot, chili pepper, and ginger soup might have been a bold choice, but once I decided on it there was no turning back.

If you haven't tried carrot soup before, you're really missing out. They might not sound like the most exciting vegetable to base a soup on, but carrots have sweet, earthy flavor that reminds me a lot of squash-based soups. Carrot soup is also really versatile! You can eat it chilled and swirled with scape-pistachio pesto or try a warm carrot and red lentil soup topped with spice crusted shrimp.

For this recipe, I decided to roast the carrots until they were slightly charred, bringing out their sweet flavor and adding a hint of smoke and spice.

While the carrots roasted, I simmered some vegetable broth with onions, celery, and fresh ginger. Adding the onion and celery gives the store bought broth a nice flavor boost, and the ginger offsets the sweetness of the carrots really nicely. I like my soup to be pretty thick, but you can always add more broth to the puree to thin it out a little.

I serve this roasted carrot soup with a dollop of coconut milk (one of my latest obsessions) and a few pieces of freshly chopped mint. Whatever you do, don't omit the mint! It really adds a nice pop of freshness to each bowl.

Serve this carrot soup with gluten free cheddar biscuits or herbed buttermilk bread to complete your meal.

I loved it, my husband (who was skeptical about the whole carrot soup idea) loved it, and my instructor must have loved it too – I got a 100% on my assignment.

Print Save

Roasted Carrot Ginger Soup Recipe

Embed

Ingredients

1 pound carrot, peeled and cut into 3-inch segments
1 teaspoon chili powder
1 tablespoon olive oil
1/2 yellow onion, diced
1 stalk celery, diced
1 tablespoon fresh ginger, grated
2 cups vegetable broth
1 cup plain coconut milk yogurt
2 tablespoons fresh mint, chopped

Directions

Heat the oven to 425°F. Spread the carrots on a baking sheet and sprinkle with the chili powder. Roast for 30 minutes or until soft and slightly charred.
Meanwhile, heat the olive oil in a medium saucepan. Set over medium heat Add the onion and cook until it's soft and light golden brown, about 8 minutes. Add the celery and ginger and cook 1 minute. Stir in the vegetable broth and bring to a simmer.
Add the roast carrots and simmer 10 minutes, or until very soft. Transfer to a blender, working in batches if needed, and blend into a smooth puree.
Divide the soup between four bowls and top with coconut milk yogurt and fresh mint.