Roasted Carrot Ginger And Onion Soup

Low-fat and warming, this sour carrot soup makes a healthy lunch or dinner.

Roasted Carrot Ginger And Onion Soup

Total Time: 55 minutes

Serving Size: 8

Calories per serving: 358,13

Fat per serving: 25,42g 39%

Saturated fat per serving: 11,67g 58%

Carbs per serving: 29,89g 10%

Protein per serving: 5,24g 10%

Fiber per serving: 6,34g 25%

Sugar per serving: 8,13g

Sodium per serving: 848,19mg 35%


  • 3 lb carrots, peeled
  • 4 Tbs olive oil
  • Salt and pepper to taste
  • 4 garlic cloves, chopped
  • 1 tsp grated fresh ginger
  • 3 1 cups vegetable broth, divided
  • 2 cups water
  • 1 tsp allspice
  • 1 tsp ground coriander
  • 1 1 cup heavy cream
  • Fresh mint for garnish
  • Salt and pepper to taste


  1. Preheat the oven to 425 degrees F.
  2. Place the carrots on a large oiled baking sheet.
  3. Season the carrots with salt and pepper and drizzle generously with olive oil.
  4. Roast in oven for 45 minutes, turn over mid-way through.
  5. When carrots are fork tender, remove them from the oven and set aside.
  6. Cut the carrots into chunks and place them in a large food processor with the garlic, ginger and 3 cups of the broth. Puree until the mixture is smooth.
  7. Transfer the carrot puree into a heavy cooking pot. Add the watercoriander and allspice. Place the pot on medium heat and bring to boil stiring occasionally.
  8. Turn the heat to medium-low and stir in the heavy cream.
  9. Remove from the oven and transfer to serving bowls and garnish with fresh mint leaves.
  10. Serve and enjoy!
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