Description
Warm up with a delightful bowl of Beet & Carrot Ginger Soup, a vibrant and nutritious dish bursting with flavors. The earthy sweetness of roasted beets and carrots is perfectly balanced by the zing of fresh ginger, creating a cozy meal that?s ideal for chilly evenings. This soup not only looks stunning but is also packed with health benefits?perfect for impressing guests or enjoying as a comforting solo treat.
Ingredients
Scale
- 2 medium beets, peeled and diced (about 2 cups)
- 2 large carrots, peeled and diced (about 1.5 cups)
- 1 tbsp fresh ginger, minced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C). Peel and chop the beets and carrots into bite-sized pieces.
- On a baking sheet lined with parchment paper, toss the diced beets and carrots with olive oil and a pinch of salt. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil and saut? the onions until translucent. Add minced ginger and cook until fragrant.
- Once roasted vegetables are ready, add them to the pot along with vegetable broth and coconut milk. Simmer for about 10 minutes.
- Blend the mixture using an immersion blender or in batches in a regular blender until smooth.
- Season with salt and pepper to taste; serve hot garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg