Creamy Carrot Ginger Soup
 
Prep time
Cook time
Total time
 
This creamy carrot ginger soup is more filling than most carrot soups. It has a hidden ingredient that adds protein, and an extra layer of creaminess!
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 4 cups chopped carrots
  • 2 tsp olive oil
  • ¼ tsp sea salt
  • 1 medium onion, diced
  • 2 tsp olive oil
  • 1 TBS minced ginger
  • ¼ tsp each: coriander, and black pepper
  • 1 TBS sherry
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 15 oz can white beans, rinsed and drained
Instructions
  1. Preheat oven to 425 F.
  2. Toss chopped carrots with olive oil and sea salt. Spread onto a parchment lined baking sheet and roast in the preheated oven for 25 minutes, or until fork tender and starting to brown and caramelize.
  3. Meanwhile, saute the onion in another 2 tsp olive oil for 10 minutes over medium-low heat. Stir occasionally to promote even cooking, and keep them from sticking to the bottom.
  4. Mix ginger, coriander, and black pepper in with the onion. Saute 1 minute, or until fragrant. Deglaze the pan with 1 TBS sherry wine (or other white wine).
  5. Mix in vegetable broth, coconut milk, white beans, and roasted carrots. Bring to a boil and let simmer for 5 minutes.
  6. Transfer to a blender with the center of the top removed. Cover with a towel and process until smooth.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-carrot-ginger-soup/