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: Alison's Allspice
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
Preheat oven to 425 F.
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.
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.
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).
Mix in vegetable broth, coconut milk, white beans, and roasted carrots. Bring to a boil and let simmer for 5 minutes.
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/