Roasted Carrot Ginger Soup with Cilantro Chili Oil
Carrots are a great source of vitamin A, which is important for good vision.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Carrot Ginger Soup with Cilantro Chili Oil
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and chop the carrots into small pieces.
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Toss the carrots with olive oil, salt, and pepper.
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Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
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In a large pot, heat some olive oil over medium heat. Add the chopped onion and ginger and sauté until fragrant.
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Add the roasted carrots to the pot and stir well.
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Pour in the vegetable stock and bring to a boil.
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Reduce the heat and let simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
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In a small bowl, combine chopped cilantro and chili oil.
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Serve the soup hot, garnished with the cilantro chili oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
