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Roasted Carrot Ginger Soup is an inviting dish that combines the natural sweetness of carrots with the warm, zesty notes of ginger. This velvety soup not only tantalizes the taste buds but also provides a comforting experience, making it a beloved choice for chilly evenings or a light lunch year-round. Its vibrant orange color and rich flavor profile can brighten any meal, while its health benefits make it a standout option for those seeking nutritious comfort food.

Roasted Carrot Ginger Soup

Discover the warmth and nourishment of Roasted Carrot Ginger Soup, a perfect dish for chilly days. This delightful blend combines the natural sweetness of roasted carrots with the zesty kick of ginger, creating a velvety texture packed with health benefits. Rich in vitamins and antioxidants, this soup is not only a feast for the senses but also a great way to boost your wellness. Easy to make and versatile, it’s a comforting addition to any meal. Enjoy this vibrant soup as a satisfying lunch or cozy dinner that you can customize to suit your taste.
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Ingredients
  

1 pound carrots, peeled and sliced into 1-inch pieces

1 tablespoon olive oil

Salt and pepper, to taste

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 cup coconut milk (optional for creaminess)

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Carrots: Place the sliced carrots on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through.

      Sauté the Aromatics: In a large pot, heat a little olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.

        Add Spices: Sprinkle in the cumin, coriander, and turmeric. Stir the mixture for about 1 minute to toast the spices.

          Combine Ingredients: Once the carrots are roasted, add them to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

            Blend the Soup: Remove the pot from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches, being careful of hot liquids.

              Finish with Coconut Milk and Lime: Return the blended soup to the pot over low heat. Stir in the coconut milk (if using) and lime juice. Taste and adjust the seasoning with salt and pepper as desired.

                Serve: Ladle the roasted carrot ginger soup into bowls and garnish with fresh cilantro.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6