Description
This Roasted Carrot Ginger Soup is a comforting and flavorful vegan soup that combines the natural sweetness of roasted carrots and onion with the zesty warmth of fresh ginger. The roasting process intensifies the flavors, while the addition of cumin adds a subtle earthy note. Finished with a smooth texture and garnished with plant-based sour cream and fresh chives, this soup is perfect for a healthy and nourishing meal.
Ingredients
Scale
Vegetables
- 1 pound (454 grams) carrots, peeled and cut into large chunks
- 1 cup (160 grams) yellow onion, cut in half
- 1 garlic clove, unpeeled
- 1 ½ tablespoons grated fresh ginger
Seasonings and Oils
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- Small pinch white pepper
- ¼ teaspoon ground cumin
- 1 bay leaf
Liquids
- 5 cups vegetable stock
Garnish
- 4 teaspoons plant-based sour cream
- 1 teaspoon chopped fresh chives
Instructions
- Preheat and prep vegetables: Preheat your oven to 375°F (190°C). Prepare the carrots by peeling them and cutting into large chunks, cut the onion in half, and leave the garlic clove unpeeled.
- Roast the vegetables: Spread the carrots, onion, and garlic evenly on a sheet pan or tray. Drizzle with vegetable oil, sprinkle with salt, white pepper, and ground cumin. Toss to coat all the vegetables evenly. Roast in the oven for 35 minutes or until the carrots and onions are tender and slightly caramelized.
- Simmer the soup: While the vegetables roast, bring the vegetable stock to a simmer in a large saucepan over medium heat. Once the roasted vegetables are ready, add them to the simmering stock. Squeeze the garlic out of its peel into the pot, then add the grated fresh ginger and bay leaf. Let the soup simmer gently for 15 minutes to allow the flavors to meld.
- Blend the soup: Remove and discard the bay leaf. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until the soup is smooth and creamy. If the soup is too thick, add a little more vegetable stock to achieve the desired consistency.
- Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Serve the soup hot, garnished with plant-based sour cream and chopped fresh chives for a fresh and creamy finish.
Notes
- Roasting the carrots, onions, and garlic enhances their natural sweetness and depth of flavor.
- The fresh ginger not only adds a spicy warmth but also provides health benefits such as aiding digestion and reducing inflammation.
- Using plant-based sour cream keeps this recipe vegan-friendly while adding a creamy texture as garnish.
- Adjust the thickness of the soup by adding more or less vegetable stock after blending to your preference.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 100
- Sugar: 3 grams
- Sodium: 1100 milligrams
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 3 milligrams
