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5 from 5 votes

Roasted Carrot Ginger Soup

Learn to make my delicious Roasted Carrot Ginger Turmeric soup! Recipe and tutorial listed below
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: easy recipe, healthy comfort, low-carb, soup
Servings: 6 portions
Calories: 68kcal

Special Equipment

  • Grater or Microplane

Ingredients

  • 4-6 each Carrot diced
  • 1 each Onion diced
  • 4-6 cloves Garlic chopped
  • 1-2 inch knob Ginger freshly grated or 2 tsp. dried
  • ½-1 inch knob Turmeric freshly grated or ½ tsp dried
  • Salt and Pepper to taste
  • 1 T Oregano or Italian Herbs
  • 1-2 T Olive oil
  • 4-5 C Vegetable Broth add more broth or water if needed
  • 1/2 C Cream or non-dairy cream (optional)
  • Fresh Spring Onion or Chives for garnish (optional)

Instructions

  • Preheat oven to 350 degrees
  • Chop, onions, garlic, and carrots
  • Then place chopped veggies on a sheet pan
  • Generously season with salt, pepper, oregano, and olive oil
  • Mix them well together before roasting
  • Roast for 30-45 minutes until cooked through, let it cool to room temperature before blending.
  • While the veggies are roasted, grate the fresh ginger and turmeric. Peel skin with a peeler or knife and grate using a microplane or grater.
  • Place roasted vegetables in a blender along with the ginger, turmeric and add broth & cream to cover and puree. Blend in batches if needed.
  • Place blended soup back into a pan for reheating or directly into containers for meal prep.
  • Add in a touch of milk or cream and top it off with some chives. Enjoy ^_^
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Nutrition

Calories: 68kcal