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Roasted Carrot and Ginger Soup | Can't Stay Out of the Kitchen | this lovely #soup is creamy & delicious & perfect for cold, winter nights when you want comfort food. #carrots #ginger #leeks #glutenfree #vegan #MeatlessMondays

Roasted Carrot and Ginger Soup

Teresa Ambra
This delectable soup is perfect for cold winter nights. It's the ultimate in comfort food using roasted carrots, leeks, onions, garlic and ginger. It's seasoned with thyme and orange peel for a delicate balance of deliciousness you're sure to love. This soup is healthy, low calorie, gluten free and vegan.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 183 kcal

Equipment

  • 1 orange zester or grater
  • 1 large cookie sheet
  • parchment paper
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 sharp knife to cut vegetables and mince herbs
  • 1 pastry brush
  • 1 Dutch oven with lid
  • 1 immersion blender preferred (or regular blender)
  • 1 wooden spoon
  • 1 vegetable peeler
  • 1 soup ladle

Ingredients
  

  • 1/4 cup avocado oil or olive oil
  • 2 large sweet onions (or Vidalia onions) sliced and separated into rings
  • 1 or 2 leeks green top removed, thoroughly washed and sliced
  • 2 cloves garlic minced
  • 3 tbsp. fresh ginger peeled and grated
  • 2 lbs. carrots peeled and sliced like coins
  • 32 oz. vegetable stock
  • 8 oz. coconut milk or almond milk or even oat milk
  • 1 tsp. Salt and pepper to taste
  • 1/2 to 1 tsp. thyme leaves or to taste
  • 1 tbsp. orange zest
  • 1 tbsp. springs of fresh thyme for garnish, if desired
  • 1/4 cup strips of orange peel for garnish, if desired
  • 1 cup gluten free croutons for garnish, if desired
  • 1/2 cup roasted sliced and peeled carrots for garnish, if desired

Instructions
 

  • Spread a large cookie sheet with parchment paper.
  • Slice carrots, onions and leeks and place on parchment paper.
  • Add minced garlic and ginger.
  • Brush veggies with olive oil.
  • Sprinkle with salt, pepper and thyme.
  • Bake at 400° about 30 minutes until veggies are cooked.
  • Remove veggies (including oil and seasonings) from parchment paper and pour into a Dutch oven.
  • Add vegetable stock and orange zest.
  • Heat through about 5-10 minutes.
  • With an immersion blender, puree ingredients until completely smooth.
  • Stir in coconut milk as desired to get the texture you prefer.
  • Heat through.
  • Ladle into bowls and garnish with fresh thyme, orange peel, roasted carrots or gluten free croutons, if desired.

Notes

NOTE: You can also substitute almond milk, half-and-half or heavy whipping cream for the coconut milk, if desired.
 
NOTE: If desired, you can save out about ¼ to 1/3 cup of the roasted sliced carrots for garnishing each bowl.
 
NOTE: If you want a slightly sweeter soup, you can add a cored, unpeeled, chopped gala or fuji apple when cooking the veggies. You can also add a few tablespoons of honey.
 
NOTE: You can use regular croutons if you don't need to keep the recipe gluten free.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 183kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 652mgPotassium: 491mgFiber: 4gSugar: 9gVitamin A: 16597IUVitamin C: 18mgCalcium: 70mgIron: 2mg
Keyword carrots, gluten free, soup, vegan, vegetable
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