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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
Roasted Carrot and Ginger Soup is so delectable you'll find it 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. If you want a mouthwatering, yet economical soup recipe, this is it!
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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 179 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 a 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, rinsed thoroughly and sliced
  • 2 cloves garlic minced
  • 3 tbsp. fresh ginger grated
  • 2 lbs. carrots peeled and sliced like coins
  • 8 oz. coconut milk (you can also use almond milk or 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. sprigs 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 avocado oil or 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, oat 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: For my Homemade Gluten Free croutons, check out the recipe here.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 179kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 289mgPotassium: 491mgFiber: 4gSugar: 8gVitamin A: 16404IUVitamin C: 18mgCalcium: 70mgIron: 2mg
Keyword carrots, gluten free, main dish, orange, soup, vegan
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