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When the chill of winter creeps in or a rainy day calls for something warm and nourishing, nothing satisfies quite like a bowl of Roasted Carrot Ginger Soup. This delightful dish not only warms the body but also comforts the soul, making it a go-to recipe for anyone seeking solace in a bowl. The natural sweetness of roasted carrots beautifully melds with the zesty warmth of ginger, creating a harmonious blend that is both satisfying and revitalizing.

Roasted Carrot Ginger Soup

Warm up your chilly days with a delicious bowl of Roasted Carrot Ginger Soup, the ultimate comfort food. This recipe combines the natural sweetness of roasted carrots with the zesty warmth of ginger, creating a flavorful and nourishing dish. Packed with vitamins and fiber, it’s also vegan and gluten-free, making it suitable for everyone. Easy to prepare, this soup is perfect for busy weeknights or cozy weekends, bringing warmth and joy to your table. Make it today and savor every comforting spoonful!
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Ingredients
  

1 pound carrots, peeled and sliced into 1-inch pieces

1 tablespoon olive oil

Salt and black pepper, to taste

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 cup coconut milk (optional for creaminess)

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Carrots: Arrange the sliced carrots on a large baking sheet. Drizzle with the olive oil and season generously with salt and black pepper. Toss the carrots to ensure they are evenly coated. Roast them in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring halfway through to promote even cooking.

      Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent. Mix in the minced garlic and grated ginger, cooking for another minute until the mixture is fragrant.

        Add Spices: Sprinkle in the ground cumin, ground coriander, and turmeric. Stir the spices into the onion mixture for about 1 minute to toast them lightly and enhance their flavors.

          Combine Ingredients: After the carrots are roasted, transfer them to the pot with the onion and spice mixture. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld beautifully.

            Blend the Soup: Remove the pot from heat. Using an immersion blender, purée the soup until silky and smooth. If you do not have an immersion blender, carefully transfer the hot soup to a standing blender in batches, being cautious of the hot liquid.

              Finish with Coconut Milk and Lime: Return the smooth soup to the pot over low heat. Stir in the coconut milk, if using, along with the freshly squeezed lime juice. Taste and adjust the seasoning with additional salt and pepper according to your preference.

                Serve: Ladle the luxurious roasted carrot ginger soup into individual bowls. Garnish with freshly chopped cilantro for a burst of color and flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4-6

                    - Presentation Tips: For an elegant touch, drizzle a swirl of coconut milk on top of each serving and sprinkle extra cilantro leaves before serving. Enjoy the warmth and delightful flavors of this comforting soup!