Caramelized Carrot Ginger Soup
Caramelized Carrot Ginger Soup is a silky, naturally sweet soup made with oven-roasted carrots, onion, fresh ginger, and vegetable broth. Roasting the vegetables develops deep caramelized flavors, creating a comforting and healthy soup that's perfect for lunch or a light dinner.
Equipment
- Baking sheet
- food processor, or blender
- Large bowl
- Measuring cups
- Saucepan
- Wooden spoon
Ingredients
- ½ teaspoon sea salt
- ½ cup water
- 1 tablespoon coconut oil melted
- 1½ teaspoons fresh ginger grated
- 1 small yellow onion sliced into thick rings
- 2 tablespoons coconut palm sugar
- 2 cups vegetable broth
- 5⅓ unpeeled carrots scrubbed well and cut into 1-inch chunks
Instructions
- Preheat the oven to 400°F (200°C).
- Place the carrots and onion into a large bowl.
- Add the coconut oil and coconut palm sugar.
- Toss until evenly coated.
- Spread the vegetables onto a baking sheet.
- Roast for about 30 minutes until the carrots are tender and lightly caramelized.
- Transfer the roasted vegetables to a food processor or blender.
- Add the vegetable broth, water, grated ginger, and sea salt.
- Blend until completely smooth.
- Pour the soup into a saucepan.
- Heat gently over medium heat until hot.
- Serve immediately.
Notes & Wine Advice
Recipe Notes
Roasting the carrots and onion creates a naturally rich sweetness that makes this soup especially flavorful. Blend until completely smooth for the creamiest texture. Add a little extra vegetable broth if you prefer a thinner consistency. Garnish with fresh herbs, toasted pumpkin seeds, or a drizzle of coconut cream before serving.Wine Advice
A crisp Sauvignon Blanc beautifully complements the fresh ginger and naturally sweet carrots. For a richer pairing, enjoy a lightly oaked Chardonnay, whose creamy character matches the roasted vegetables perfectly.Nutrition values
Calories: 155 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 5 g | Sodium: 470 mg | Sugar: 14 g