Spiced Roasted Ginger Carrot Soup

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Since it is National Vegetarian Awareness Month, I thought that I should post a few veggie recipes throughout the month.

This soup, Spiced Roasted Ginger Carrot Soup, is a great meal for the fall. With some bread and a salad, it’s a lite but filling meal for a lazy fall weekend afternoon.

Other Vegetarian Recipes

Instant Pot® Garden Vegetable Soup

Spicy Black Bean Taco Wraps with Fresh Guacamole

“Creamy” Wild Rice and Mushroom Soup

Spiced Roasted Ginger Carrot Soup

Welcome to our Roasted Ginger Carrot Soup! We've combined the sweet, earthy flavor of carrots with the zesty kick of ginger to create something that's healthy, filling, and perfect for chilly weather.

5 from 1 vote

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Cook Time 18 minutes mins

Roasting Carrots 40 minutes mins

Total Time 58 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 523 kcal

Ingredients

  

1x2x3x

• 2 lbs. carrots peeled and cut into large chunks
• 3 T. olive oil
• Salt and pepper to taste
• 2 t. garlic powder
• 3 garlic cloves
• 1 tsp fresh ginger grated
• 5 cups vegetable broth divided
• 2 t. ground cumin
• 1 t. cinnamon
• 1 t. allspice
• 1½ cup heavy whipping cream slightly warmed

Instructions

 

• Preheat the oven to 450 degrees
• Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil. With your fingers, spread the olive oil so the exposed portion of each carrot is evenly covered. Sprinkle evenly with salt, pepper and garlic powder (optional).
• Roast carrots for approximately 20 – 25 minutes before turning over. Then roast for another 10 – 15 minutes, or until the carrots are fork tender and nicely browned. Remove from oven and allow to cool.
• When the carrots are cool enough to handle, place them in a food processor or high-powered blender, along with the garlic, ginger and 2 ½ cups of broth. Divide into even batches, if necessary. Puree until the mixture is smooth.
• Pour the carrot puree into a stock pot or Dutch oven, along with the remaining broth, cumin, cinnamon and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to low and gradually add the heavy cream. To prevent curdling, make the sure cream is either room temperature or slightly warmer before adding to the hot liquids in the pot.
• Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings, as desired. Serve immediately with a crisp salad and your favorite crusty loaf of bread.

Nutrition

Nutrition Facts

Spiced Roasted Ginger Carrot Soup

Amount per Serving

Calories

523

% Daily Value*

Fat

 

44

g

68

%

Saturated Fat

 

22

g

138

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

16

g

Cholesterol

 

101

mg

34

%

Sodium

 

184

mg

8

%

Potassium

 

866

mg

25

%

Carbohydrates

 

31

g

10

%

Fiber

 

8

g

33

%

Sugar

 

15

g

17

%

Protein

 

7

g

14

%

Vitamin A

 

39218

IU

784

%

Vitamin C

 

15

mg

18

%

Calcium

 

158

mg

16

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrots, ginger, soup

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Dominique