Healthy Roasted Carrot Ginger Soup With Coconut (So Much Flavour)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Preheat oven to 400°F (200°C).

Place carrots, onion, and garlic (unpeeled) on a roasting pan. Drizzle with olive oil, season with salt and roast for 25-30 minutes until tender and lightly caramelized.

Squeeze roasted garlic from its skin. Transfer roasted vegetables to a large soup pot. Add grated ginger, turmeric, cumin, coriander, paprika, nutmeg, and bay leaf.

Pour in stock and simmer gently for 25-30 minutes. Remove the bay leaf.

Blend the soup until smooth and silky. Use either a stick or regular blender. Return to low heat and stir in the coconut milk. Adjust seasoning and you can add the lemon juice as an option for a kick of freshness.

Serve hot, garnished with fresh coriander or parsley, with a scatter of toasted pumpkin seeds for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens