Description
This soup is like a sweater in a bowl—warm, golden, and full of soothing, anti-inflammatory ingredients. Made with roasted carrots and fresh ginger, it’s creamy without cream, comforting without heaviness, and ideal for make-ahead lunches or chilly autumn evenings.
Ingredients
2 lbs carrots, peeled and chopped
1 onion, quartered
3 garlic cloves (peeled)
1 Tbsp fresh ginger (grated)
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper
4 cups vegetable broth
1 Tbsp lemon juice or apple cider vinegar
Optional: swirl of coconut milk or Greek yogurt for serving
Instructions
Preheat oven to 400°F. Toss carrots, onion, and garlic with olive oil, salt, and pepper.
Roast 25–30 mins until tender and golden.
Transfer to a blender. Add broth, ginger, and lemon juice. Blend until smooth (work in batches if needed).
Warm through on the stove, adjusting salt and consistency as desired.
Serve with a swirl of coconut milk or a dollop of yogurt if using.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~180 per bowl
- Fiber: 6g
- Protein: 3g