Roasted Ginger Carrot Soup
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Simply Scratch · by Laurie McNamara

Roasted Ginger Carrot Soup

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 14%
CARBS 25G25% OF CAL
8G FIBER5G OTHER11G TOTAL SUGAR
FAT 33G75% OF CAL
20G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy roasted carrot and ginger soup made with coconut milk and almonds. Warming and subtly spiced, perfect for a light lunch or dinner.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds carrots (roughly chopped into 1 to 2 inch pieces)
  • 2 shallots (peeled and halved)
  • 2 tablespoons coconut oil (unrefined )
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium tamari
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons kosher salt (more or less to taste)
  • fresh ground black pepper
  • 2 cloves fresh garlic (peeled)
  • 1 15 ounce can coconut milk (full fat )
  • 1/2 teaspoon white pepper
  • 1 cup vegetable broth
  • 1½ cups water (more or less for desired consistency)
  • 2/3 cup Marcona almonds (chopped and toasted in a dry pan (I got my almonds at Costco))
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon aleppo pepper
  • 1/3 cup chopped fresh cilantro leaves
PREP
15M
SODIUM
787MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.